In a large saucepan over medium heat, soften the vege?tables in the butter for about 5 minutes. Season with salt and pepper. Sprinkle the flour and dry mustard over the vegetables while stirring. Cook for one minute. Add the wine and bring to a boil while stirring. Add the broth and milk. Bring to a boil, reduce the heat and simmer gently until the vegetables are tender, about 15 minutes.
Gradually whisk in the cheese over low heat, allowing the cheese to melt after each addition so the mixture does not separate. Adjust the seasoning.
In a skillet, fry the bacon until crisp. Drain on paper towels. Brown the diced bread in the bacon fat, adding butter as needed.
Garnish the soup with the bacon and croutons and serve immediately.
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|Serving Size: 1 recipe (63g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (15%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 107.8mg||4 %|
|Potassium 344.4mg||9 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 2.7g|
|Protein 2g||3 %|
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Calories per serving: 26
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