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Ingredientes
- 3 c. diced raw potatoes
- 1/2 c. diced onions
- 1 c. diced celery
- 1/4 c. chicken soup base
- 2 teaspoon marjoram leaves
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 c. butter
- 2 quart. lowfat milk
Direcciones
- Combine soup ingredients, except lowfat milk and cook together till tender. Then add in the dumplings while the soup boils. Add in lowfat milk; heat thoroughly and serve.
- To make dumplings, combine ingredients in a bowl and mix with a fork. The batter will resemble cheese curds. Drop by teaspoonfuls into boiling soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 164 | 51% |
| Total Fat 18.61g | 23% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 656mg | 27% |
| Potassium 794mg | 23% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 18.17g | 12% |
| Protein 12.56g | 20% |
