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“From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958”
READY IN:
10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) can cream of chicken soup
  • 15 ounces milk (just refill the soup can)
  • 12 cup watercress, chopped

Directions

  1. Combine soup and milk; heat almost to boiling.
  2. Stir in watercress; simmer a few minutes.

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