saute celery, carrots, onion, cauliflower, broccoli and garlic in but- ter in a Dutch oven until crisp-tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly. Cover, re- duce heat and simmer 20 minutes or until vegetables are tender. Add Worcestershire, pepper, milk and cheese; stir occasionally. Garnish individual servings with sliced almonds, and serve immediately. From: Southern Living 1/1989. from the Friendly-Freezer Mailing-list by "Libby"
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 146 (70%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 42.7mg||13 %|
|Sodium 612.5mg||21 %|
|Potassium 142.6mg||4 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.7g|
|Protein 3.1g||4 %|
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Calories per serving: 209
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