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1 3/4 cups mushroom or vegetable broth. ⅓ cup plain, unsweetened vegan yogurt. 4–5 sheets of filo pastry. 1 tablespoon olive oil, for brushing. Method: Preheat the oven to 350ºF.
Nutrition (Per 1-cup serving): Calories: 20 Fat: 1 g (Saturated fat: 0 g) Sodium: 400 mg Carbs: 1 g (Fiber: 0 g, Sugar: <1 g) Protein: 4 g. Though this broth is made with organic free-range ...
Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 minutes more. Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken ...
Broth, also known as bouillon (French pronunciation: [bu.jɔ̃]), [1][2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [3][4] It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, [5] gravies, and sauces. Commercially prepared liquid ...
Granulated chicken stock. A bouillon cube / ˈbuːjɒn / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1⁄2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped ...
Heat the broth, tomatoes, zucchini, carrot, peas, onion and black pepper in a 1 1/2-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the ...
Potage. A variety of thick soups, served hot - with many different types of recipes and regional differences. Avgolemono. Greece. Potage. Chicken broth, rice or orzo, and lemon, thickened with tempered eggs. Avocado soup. Can be prepared and served as a cold or hot soup. Bacon soup.
Imagine Free Range Chicken Broth. Imagine chicken broth. PER SERVING (1 cup): 20 cal, 1 g fat (0 g saturated fat), 740 mg sodium, 2 g carbs (0 g fiber, 1 g sugar), 1 g protein. This broth is quite ...