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Onion-oat Soup

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Dairy Dutch 4 Bowls

INGREDIENTS

1 c Thinly sliced onions
2/3 c Thinly sliced carrots
2 1/2 c Low-fat or fat-free chicken
or vegetable stockor
water
1/2 t Dried chives
1/2 t Dried mixed herbs
ds Salt
Lots of ground pepper
1/4 c Quick oats
2/3 c Evaporated skimmed milk

INSTRUCTIONS

Bring the stock or water to a boil in a good-sized saucepan or small
Dutch oven.  Add the onions, carrots, chives, mixed herbs, salt and
pepper. Lower the heat and simmer 15 minutes or until the carrots are
tender. Sprinkle in oats, add milk, and cook gently, uncovered, for 5
minutes. Serve very hot.  This makes enough to fill four of my favorite
soup bowls exactly.  Posted By asg36656@uxa.cso.uiuc.edu (Kristin
Satterlee) On  rec.food.recipes or rec.food.cooking  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 12.2mg
Sodium: 104.2mg
Potassium: 392.1mg
Carbohydrates: 14.9g
Fiber: 1.7g
Sugar: 7g
Protein: 7.1g


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