|Small carrot||1 , cut into small thin strips|
|Celery stalks||2 , cut into small thin strips|
|Potatoes||2 , cut into small thin strips|
|Onion||1 , chopped|
|Parsnips||2 , cut into small thin strips|
|Canned beef bouillon||1⁄3 Pint|
|Dried thyme||1⁄2 Teaspoon|
|Chopped chervil/Chopped parsley||1 Tablespoon (Fresh)|
Melt the butter in a saucepan.
Add the vegetables and reduce the heat to low.
Cook, turning occasionally, for 15 minutes, or until they are just tender.
Remove from the heat anddrain the vegetables in a colander.
Set aside and keep hot.
Bring the bouillon to the boil over moderate heat.
Add the vegetables, seasoning and herbs, and stir gently.
Serving size: Complete recipe
Calories 1007 Calories from Fat 426
% Daily Value*
Total Fat 48 g74.6%
Saturated Fat 29.7 g148.5%
Trans Fat 0 g
Cholesterol 121.9 mg40.6%
Sodium 1085.9 mg45.2%
Total Carbohydrates 139 g46.4%
Dietary Fiber 26.3 g105.1%
Sugars 22.5 g
Protein 19 g38.1%
Vitamin A 222.2% Vitamin C 228.5%
Calcium 47.3% Iron 72.6%
*Based on a 2000 Calorie diet