Rhubarb/mushroom Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 83.4
  • Total Fat: 2.8 g
  • Cholesterol: 5.1 mg
  • Sodium: 258.7 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Rhubarb/mushroom Soup calories by ingredient
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I wanted a non-sugar filled use for my Rhubarb. I found this recipe and want to try it! I wanted a non-sugar filled use for my Rhubarb. I found this recipe and want to try it!
Number of Servings: 10


    2 Carrot
    1 Parsley root
    2 Celery stalks
    2 Onions -- sliced
    4 cups Salted water
    1 pound Mushrooms -- sliced
    1 cup Water
    1 Salt and pepper
    2 tablespoons Instant wheat flour
    1/4 cup Cold water
    1/2 cup Sour cream-low fat
    1 tablespoon Dill leaves
    1 pound Rhubarb finely chopped (about 2 large stalks)
    2 cups dry wheat Noodles -- fine macaroni


Cook the carrots, parsley, celery, rhubarb and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.

Serving size: 1 cup.

I have no idea how much this recipe makes. I calculated the calories based on it making about 10 cups

Number of Servings: 10

Recipe submitted by SparkPeople user NICELYSIMPLE.

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