Try this Mix Vegetable Cream Soup recipe, or contribute your own.
Suggest a better description* The kind I use only has .5 g of fat in a 1/5 of package or 5 calories of a total of 60 calories. The tofu can be left out if desired. I put the vegetables in a pan with the soup stock and bring to a boil. I put the non-fat milk in a blender with the corn starch and tofu and blend. The milk mixture is than added to the vegetables stirring regularly until thick. Variations of this I replace the mix vegetables one of the following: Spinach; Mushrooms; Corn, etc. Posted to fatfree digest by "Earl Brunner"
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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