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Eleanor Chilson of Plantation, Florida enjoys her memories of this tasty soup almost as much as making it. “My mom made it for us on chilly autumn or winter nights,” she recalls. Tip: For added richness, use up the half-and-half cream in recipes that call for milk.
Nutritional Facts 1 cup (prepared with reduced-sodium broth) equals 198 calories, 6 g fat (4 g saturated fat), 30 mg cholesterol, 478 mg sodium, 29 g carbohydrate, 5 g fiber, 5 g protein.
Originally published as Creamy Carrot-Parsnip Soup in Cooking for 2 Fall 2007, p17
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Oct. 10, 2009 by lnlakes
very disappointing. no flavor.just tastes like purried carrots and parsnips. jarred baby food would have been better.
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