Try this Vegetable Cheese Soup recipe, or contribute your own.
Suggest a better descriptionsaute celery, carrots, onion, cauliflower, broccoli and garlic in but- ter in a Dutch oven until crisp-tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Cover, re- duce heat and simmer 20 minutes or until vegetables are tender. Add Worcestershire, pepper, milk and cheese; stir occasionally. Garnish individual servings with sliced almonds, and serve immediately. From: Southern Living 1/1989. from the Friendly-Freezer Mailing-list by "Libby"
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 6 servings | ||
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Calories: 209 | ||
Calories from Fat: 146 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 42.7mg | 13 % | |
Sodium 612.5mg | 21 % | |
Potassium 142.6mg | 4 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 12.7g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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