Cream Of Cabbage Soup
|Dehydrated leeks||1⁄4 Ounce|
|Dehydrated bell pepper rings||1⁄8 Ounce (Green / Red Colored)|
|Dehydrated mushroom slices||1⁄2 Ounce|
|Dehydrated cabbage||1⁄2 Ounce|
|Rendered chicken fat/Butter / both||2 Tablespoon|
|Stock/Broth||4 Cup (64 tbs)|
|Crumbled mixed dried herbs||1 Teaspoon|
|Milk/Half and half cream||1 Cup (16 tbs)|
|Fresh lemon juice||1 Teaspoon (Adjust Quantity As Per Taste)|
|Black pepper||To Taste|
|Minced fresh parsley||1 Tablespoon|
Reconstitute vegetables, drain and reserve liquid.
Chop vegetables and cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid,stock and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Puree and reheat with milk, lemon juice and salt and pepper.
Garnish with parsley.
Serving size: Complete recipe
Calories 627 Calories from Fat 392
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 14.7 g73.3%
Trans Fat 0 g
Cholesterol 53.4 mg17.8%
Sodium 1950.6 mg81.3%
Total Carbohydrates 31 g10.4%
Dietary Fiber 3.6 g14.5%
Sugars 12.9 g
Protein 32 g63.3%
Vitamin A 38.8% Vitamin C 68.8%
Calcium 34.5% Iron 12.4%
*Based on a 2000 Calorie diet