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Suggest a better descriptionCombine the first 3 ingredients in a 3-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 12 to 14 minutes or until onion is tender, stirring after 6 minutes. Add water, wine, pepper, and broth; cover and microwave at HIGH 10 minutes, stirring after 5 minutes. Spoon 1 cup soup into each of 4 microwave-safe bowls, and top each with 1 bread slice and 2 tablespoons cheese. Place the bowls in microwave oven, and microwave at HIGH for 1 minute until cheese melts. Yield: 4 servings. Per serving: 147 Calories; 3g Fat (28% calories from fat); 9g Protein; 11g Carbohydrate; 6mg Cholesterol; 532mg Sodium NOTES : Make this soup in a large casserole so it wont overflow. Recipe by: Cooking Light, June 1995, page 122 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 | ||
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Calories: 80 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 266.9mg | 9 % | |
Potassium 149.3mg | 4 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.8g | ||
Protein 1.5g | 2 % | |
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: 80
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