Total Calories: 168
Remove leaves from stems of watercress. Place leaves, onion, celery, cornstarch, sugar, salt, and 2 cups bouillon in blender and blend until smooth. Place in saucepan, add remaining 1 cup bouillon. Bring mixture to a boil, reduce heat and cook for 10 minutes, stirring constantly. Add evaporated milk and butter and simmer for 5 minutes.
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