"This original recipe remains a winter favorite in my family! This is a perfect first course to serve before a curry dinner. It is essential to use fresh ginger to get the best flavor." — Priyanka
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minced fresh ginger root
black pepper to taste
I cut the butter in half, and omitted the oil. Instead of ap flour, I used whole wheat, and instead of whole milk, I used soy milk. This was an easy soup to make, and has a comfort factor to it! I put the soup in the blender so that the small pieces of ginger would be very tiny when eaten instead of straining the bits out. This is great any time of year!
* Percent Daily Values are based on a 2,000 calorie diet.
Mummy's Ginger Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
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