** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Simmer until meat is tender, about 1-1/2 hours.
4. Brown mushroom slices in a small amount of fat, but do not overcook.
5. Add to soup. Salt and pepper to taste. Serve hot.
6. Garnish with parsley. Makes 3 quarts. Freezes well.
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Dietary Notes:
This recipe is high in Vitamin A with 52% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, Malt, Celery, Beef, Onion allergies.