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Recipes I've Shared:

Parsnip Apple Cider Soup

Warming, creamy soup with some tang that uses seasonal fall produce from local Washington farms. This recipe contains bacon as well as chicken stock, but can be adapted easily into a vegetarian version by skipping the bacon garnish and substituting vegetable stock. This recipe can also be easily multiplied to yield addition servings. This recipe uses whole milk and yogurt. Using lower fat versions will decrease the calories, but the soup will taste less rich. Nutrition information is based off of homemade stock. Commercial stock will have substantially more sodium.


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