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    You are in: Home / Low-cholesterol / Wijnsoep - Wine Soup Recipe
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    Wijnsoep - Wine Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    10 mins

    1 hr 35 mins

    Molly53's Note:

    Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak barley in water overnight.
    2. 2
      Boil for one hour or until tender; add raisins, sugar, lemon juice and cinnamon.
    3. 3
      Cook 30 minutes longer; add wine or sherry and cook for an additional five minutes.
    4. 4
      If too thick, add a little more water.

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    Ratings & Reviews:

    • on December 18, 2007

      45

      My mother used blackcurrant juice instead of wine or sherry. Also it was in a recipe book of my brother-in-law as made with blackcurrant juice. We have it at Christmas, here in New Zealand, and is a family favorite.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wijnsoep - Wine Soup

    Serving Size: 1 (388 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 273.6
     
    Calories from Fat 4
    80%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 14.5 mg
    0%
    Total Carbohydrate 56.4 g
    18%
    Dietary Fiber 4.1 g
    16%
    Sugars 36.5 g
    146%
    Protein 3.1 g
    6%

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