Ingredients
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¼ cup margarine
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1 onion, chopped
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3 stalks celery, chopped
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3 tablespoons all-purpose flour
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4 cups water
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1 (10.5 ounce) can condensed chicken broth
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4 tablespoons chicken bouillon powder
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1 potato, peeled and diced
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1 pound fresh asparagus, trimmed and coarsely chopped
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¾ cup half-and-half
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1 tablespoon soy sauce
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¼ teaspoon ground black pepper
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¼ teaspoon ground white pepper
Directions
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Melt margarine in a heavy cooking pot. Add onion and celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add potato and asparagus. Reduce heat, and simmer for about 20 minutes.
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Puree soup in a food processor or blender in batches. Return to pot.
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Stir in half-and-half, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
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Nutrition Facts (per serving)
211 | Calories |
13g | Fat |
18g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 211 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 4g | 20% |
Cholesterol 14mg | 5% |
Sodium 2019mg | 88% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 8g | 16% |
Vitamin C 14mg | 15% |
Calcium 78mg | 6% |
Iron 3mg | 14% |
Potassium 520mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.