|Chicken stock/Bouillon||1 1⁄2 Cup (24 tbs)|
|Beef stock/Bouillon / use cube / canned bouillon||1 1⁄2 Cup (24 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped leeks||1 Cup (16 tbs)|
1. Mix bouillons and tomato juice.
2. Bring to a boil, add vegetables and simmer 30 minutes. Taste, and add more salt and pepper if needed.
3. Strain. Reheat.
Madrilene may be served hot or chilled. Canned madrilene is popular with busy housekeepers. Chill in the can. Turn out into a chilled bowl, whip with a fork and serve at once in chilled cups. Top each serving with 1 1/2 to 2 tablespoons sour cream; or a little chopped parsley, chives or fresh dill, basil or chervil.
Serving size: Complete recipe
Calories 338 Calories from Fat 49
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 1.4 g7.1%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 1817.8 mg75.7%
Total Carbohydrates 55 g18.4%
Dietary Fiber 6.8 g27.1%
Sugars 29.2 g
Protein 22 g43.4%
Vitamin A 286.9% Vitamin C 141.3%
Calcium 19.7% Iron 31%
*Based on a 2000 Calorie diet