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Measurements
      Title: POTATO-CAULIFLOWER SOUP
 Categories: Soups, Mcdougall, Prodigy, Dec.
      Yield: 8 Servings
 
      2 lg Onions; chopped
      1 md Head of cauliflower; chopped
      5 c  Potatoes; peel/chop
      8 c  Water
      2 ts Dried dill weed
      2    Bay leaves
      2 tb Soy sauce
           Freshly ground pepper; to ta
           Chopped fresh parsley; for g
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the
  onions, cauliflower, and potatoes in a large pot with the water.
  Bring to a boil. Reduce the heat, add the dill, cover, and cook over
  medium heat until the potato and cauliflower are tender, about 30
  minutes. Remove from the heat and puree in batches in a blender or
  food processor. Return to the soup pot.  Add the bay leaves, soy
  sauce, and pepper. Cook over low heat for 15 minutes to allow the
  flavors to blend. Remove the bay leaves and garnish with chopped
  fresh parsley before serving. :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80


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