Try this Cheddar soup recipe, or contribute your own.
Suggest a better description1. In a Dutch oven, cook celery, onion, and garlic in hot oil until tender. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
2. Strain vegetables, reserving broth in pan. Discard vegetables. In a medium bowl, stir together evaporated milk and flour; stir into broth. Cook and stir until thickened and bubbly.
3. Add the 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the 1/2 cup shredded cheese over individual servings.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 120 | ||
Calories from Fat: 19 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 442mg | 15 % | |
Potassium 326.8mg | 9 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 12.2g | ||
Protein 12.1g | 17 % | |
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: 120
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