Try this Wisconsin Cheddar Soup recipe, or contribute your own.
Suggest a better description1. In a medium pot, heat the butter and oil over medium heat. Add the onion, celery and carrot; saute 5 minutes. Add 2 tablespoons broth and cook an additional 5 minutes. 2. Stir in the flour and cook 1 minute. (The mixture will be very thick.) 3. Add the remaining broth slowly, stirring to smooth out the flour. Bring to a boil. Reduce the heat and simmer 15 minutes, stirring often. 4. Remove the pan from the heat and stir in the half-and-half, grated cheese, Worcestershire, salt and pepper. Place back on low heat for 5 minutes until the cheese has melted. Hold on low heat. Recipe by: Seattle Times, 1/22/97 Posted to MC-Recipe Digest V1 #861 by MsRooby
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 6 | ||
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Calories: 639 | ||
Calories from Fat: 467 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.9g | 69 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 147.8mg | 45 % | |
Sodium 700.3mg | 24 % | |
Potassium 592.2mg | 16 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 19.7g | ||
Protein 23.2g | 33 % | |
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: 639
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