Recipe Tips

SubstituteSubstitute 3/4 tsp. dried thyme leaves for the chopped tarragon.

SubstitutePrepare using mushroom or vegetable broth.

NoteThis recipe can be adjusted to use any cream you have on hand. To use half-and-half, decrease the vegetable stock to 2 cups and substitute 2 cups half-and-half (10%) for the table cream. To use heavy cream, increase the vegetable stock to 3-1/2 cups and substitute ½ cup heavy cream (35%) for the table cream.

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Nutrition Information

Nutrition per serving

  • Calories

    220

  • Total fat

    15g

  • Saturated fat

    7g

  • Cholesterol

    30mg

  • Sodium

    480mg

  • Carbohydrate

    16g

  • Dietary fibre

    1g

  • Sugars

    4g

  • Protein

    6g

  • Vitamin A

    10%DV

  • Vitamin C

    4%DV

  • Calcium

    6%DV

  • Iron

    8%DV

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