for cheese soup: Melt butter in heavy large pot over medium heat. Add peppers, onion and garlic. Saute vegetables until tender, about 6 minutes. Add flour and stir 2 minutes. Whisk in stock, then milk and cream. Simmer until slightly thickened, stirring constantly, about 3 minutes. Gradually add cheese 1/2 cup at a time, stirring after each addition until melted and smooth. Season to taste with salt and pepper. To serve, simultaneously ladle generous 1/2 cup cheese soup and generous 1/2 cup Black Bean Soup into shallow bowls, allowing soups to meet in center. Top with tomatillo salsa and sour cream. Makes 8 servings. Bon Appetit October 1999 Per serving: 1273 Calories (kcal); 120g Total Fat; (82% calories from fat); 16g Protein; 41g Carbohydrate; 422mg Cholesterol; 451mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 260 (43%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 99.3mg||31 %|
|Sodium 89.6mg||3 %|
|Potassium 537.2mg||14 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 67g|
|Protein 14.7g||21 %|
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Calories per serving: 598
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