Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1/2 cup stale bread crumbs 2 cups boiling water 1 1/2 cup milk salt 1 tablespn
- 2 cups boiling water 1 1/2 cup milk salt 1 tablespn
- 1 1/2 cup milk salt 1 tablespn
- 1 1/2 tablespn
- 2 tablespns
- 4 tablespns
- 2 1/2 tablespns
- 2 medium sized onions sliced thin scant 1/2 cup stale bread crumbs 2 cups boilin
- 1 tablespn
- parsley
- salt
Directions
1½ tablespn. oil, or 2 tablespns. melted butter 4 tablespns. finely-sliced celery 2½ tablespns. chopped cabbage 2½ tablespns. chopped carrot 2 medium sized onions sliced thin scant ½ cup stale bread crumbs 2 cups boiling water 1½ cup milk salt 1 tablespn. parsley
Simmer, but do not brown, vegetables in oil 10-20 m., add boiling water and bread crumbs and cook till vegetables are very tender. Rub through colander or not as preferred. Add milk, salt and parsley. Reheat. If too thick add more milk or water. Soup may be thickened slightly with pastry or rice flour instead of crumbs.