Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 quarts water
- 1 tablespoon salt
- 2 tablespoons worcestershire sauce
- 3 ounces raw rice
- a bunch of soup herbs
- 1 peeled carrot
- 2 leeks
- salt
- pepper
Directions
Take the giblets, neck and first joints of wings and legs o{ uncooked turkey, chicken, etc. Dice, and dice also 1 peeled carrot, turnip, onion, 2 leeks and 2 l)ranches celery. Brown meat and vegetables with Ik tablespoons butter in the soup kettle for 15 minutes; add 3 quarts water, i pint tomato sauce, or thick cooked tomatoes, 1 tablespoon salt, ^ teaspoon pepper, and 2 tablespoons Worcestershire sauce. Add a bunch of soup herbs, .and simmer 1 hour ; add 3 ounces raw rice and simmer another hour. Take out the herbs and serve.