Try this Cream of Veggie Soup recipe, or contribute your own.
Suggest a better descriptionIf you do not have enough veggies, add mashed potatoes, rice or finely chopped sauteed celery or onion. In a pot melt the butter in the oil and saute the onion until golden. Stir in the flour. Lower the heat and add the milk gradually whisking as you add to avoid lumps. Cook, stirring until bubbly. Add the broth and mix well. Combine the leftovers with 2 cups of the cream sauce and puree in blender, 2 cups at a time. Retun to pot and cook over med heat for 3-4 min. Add salt and pepper. Heat to just below boiling and stir in cheese until melted. Serve hot with crusty croutons. (wrv)
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Serving Size: 1 Serving (1075g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 386 | ||
Calories from Fat: 340 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.7g | 50 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 61mg | 19 % | |
Sodium 1676.8mg | 58 % | |
Potassium 196.5mg | 5 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 9.9g | ||
Protein 2.8g | 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: 386
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