Winter Vegetable Soup

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* Exported from MasterCook *

 

Winter Vegetable Soup

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup thinly sliced white part of scallion

1 1/2 tablespoons olive oil

2 cups vegetable broth

1 large carrot -- sliced thin

1 boilimg potato -- peeled and cut into 1/4-inch pieces

1/4 teaspoon dried thyme -- crumbled

1 cup small broccoli florets

 

In a large heavy saucepan cook scallion in oil over moderately low heat,

stirring, until softened and add broth, carrot, potato, and thyme. Bring mixture

to a boil and simmer 5 minutes. Add broccoli and salt and pepper to taste and

simmer 5 to 7 minutes, or until vegetables are tender.

 

Serve with Parmesan scallion pretzels. Makes 3 cups, serving 2. May be doubled.

 

Source:

" Gourmet's Quick Kitchen ISBN 0-679-45257-5 "

 

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Per Serving (excluding unknown items): 268 Calories; 14g Fat (46.4% calories

from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol;

1639mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 3 Fat.

 

NOTES : Original recipe calls for chicken broth

Nutr. Assoc. : 0 0 0 0 0 0 0