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“At the end of a tiring cold day, I wanted something quick and warm,” recalls Dora Handy of Alliance, Ohio. “I whipped up this filling soup in a flash.”
This recipe is:
Nutritional Facts 1-1/3 cups equals 207 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 677 mg sodium, 26 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 whole milk.
Originally published as Creamy Spring Soup in
Cooking for 2
Spring 2006, p46
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