Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
303
Calories
10g
Protein
1g
Fat
64g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 1/2 quart water
- 2 cup white wine or unsweetened ap
- 6 celery, thickly sliced
- 6 carrots, scrubbed and
- coarsely chopped
- 2 large potatoes, scrubbed and
- coarsely chopped
- 3 med zucchini, thickly sliced
- 2 large onions, chopped
- 1 leek, white part only, clean
- thickly sliced
- 5 to 6 cloves garlic, crushed
- 1/2 lbs mushrooms, cleaned & left wh
- 10 peppercorns
- large sprigs fresh parsley
- large sprigs fresh thyme
- 2 bay leaves
- =
Directions
1
Recipe by: the new mcdougall cookbook place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth
Recipe sourced from
fandom