Try this Kohlrabi-Mushroom Soup recipe, or contribute your own.
Suggest a better descriptionhttp://bpe.com/food/recipes/ferrary/index.html Monthly Market Basket Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer In a medium saucepan, heat the oil. Cook the onion, garlic, and mushroom over medium-high heat until the mushroom begins to color. Stir in the tomato and cook for another 3 minutes. Add the stock, bring to a boil, and add the kohlrabi. Lower the heat and simmer for 15 minutes. Season with salt and pepper and stir in the dill. Serves 4. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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Serving Size: 1 Serving (2483g) | ||
Recipe Makes: 1 | ||
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Calories: 1073 | ||
Calories from Fat: 460 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.1g | 68 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 28.5g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 2937.6mg | 101 % | |
Potassium 3500.2mg | 92 % | |
Total Carbohydrate 97.3g | 29 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 89.4g | ||
Protein 55.9g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1073
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