Try this Canadian Cheddar Cheese Soup recipe, or contribute your own.Suggest a better description
saute each vegetable separately in 2 T. of butter. Set aside. Mix corn- starch with shredded cheese. Heat water to boiling in a large pot. Add cheese to boiling water gradually, stirring constantly. Add salt, pepper, Worcestershire, and garlic powder. Stir thoroughly. Warm yogurt by stir- ring in some of the cheese mixture, then add yogurt to the soup. Add sauteed vegetables and heat through slowly. From: Lafayette Journal and Courier, October 10, 1979. from the Friendly-Freezer Mailing-list by "Libby"
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 138 (97%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.7mg||13 %|
|Sodium 119.9mg||4 %|
|Potassium 26.3mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.2g|
|Protein 0.3g||0 %|
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Calories per serving: 142
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