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| Magic Cream Soup |
| Number of Servings |
5 (single recipe) |
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Serving Size |
1 cup |
| Preparation Time |
25 minutes minutes |
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Cooking Time |
NA |
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| Quantities |
Ingredients |
| 1 1/3 cup | Magic Mix (see page Mixes 8-12)* |
| 2 cups | water* |
| 1 | cube bouillon or 1 teaspoon bouillon granules |
| 2 cups | vegetables, meat and seasonings |
| 1/2 cup | Of any of the following ideas: tomato, chopped; tomato sauce, cauliflower, chopped; cooked broccoli, chopped; cooked cauliflower, chopped; spinach, cooked; carrots, cooked; cooked potato, chopped; cream corn, cooked asparagus; chopped; cooked meat, chicken or fish; chopped; 1/2 slice cooked bacon, crumbled; shredded cheese, pepper, parsley flakes. |
| Double Recipe: |
| 2 2/3 cups | Magic Mix (see page Mixes 8-12) |
| 4 cups | water |
| 1 | bouillon cube |
| 4 cups | vegetables and meat |
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| Equipment |
Instructions |
- saucepan
- measuring cup
- stirring spoon
- sharp knife
- cutting board
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- Combine Magic Mix, water and bouillon in a saucepan.
- Stir over medium-low heat until mixture thickens, about 15 minutes.
- Add vegetables. meat and seasonings.
- Continue cooking vegetables and meat are hot.
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| NOTES: *You may substitute 2 cups medium white sauce (see Sauces-5) for 1 1/3 cups Magic Mix and 2 cups water.Variations: To decrease sodium, omit the bouillon.The nutritional analysis is for the soup only; additions listed in step #3 are not included. |
| Nutrition Information |
| Calories |
130 |
| Total Fat |
4.5g |
| Saturated Fat |
1g |
| Protein |
7g |
| Carbohydrates |
16g |
| Fiber |
0g |
| Sugar |
10g |
| Vitamin A |
15% |
| Vitamin C |
110% |
| Calcium |
25% |
| Iron |
2% |
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