| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| Carrots, in inch-thick | ||
| Pieces | ||
| Celery, the same | ||
| Kernel corn | ||
| Sauteed onions | ||
| Potatoes, cut into cubic | ||
| Inche | ||
| Barley, optional | ||
| Pasta, optional | ||
| Your favorite seasonings | ||
| Your favorite bullion, or | ||
| Broth concentrate |
INSTRUCTIONS
In a big pot, put in as much or as little as yCover with water and cook until the celery is done the way you like it. If you use the barley, that will be for a thickening agent. You could also (instead) take some of the liquid and the potatoes and blender them to a puree and pour it back into the soup.ou wish of each ingredient. Recipe By : BuktiMukti From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 406
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 0mg
Sodium: 817.8mg
Potassium: 1295mg
Carbohydrates: 75.5g
Fiber: 12.8g
Sugar: 16.4g
Protein: 9.6g