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ShareCheddar Soup
Nutrition Facts Per Serving:
- Servings Per Recipe: 12
- Calories: 147
- Protein(gm): 11
- Carbohydrate(gm): 13
- Fat, total(gm): 5
- Cholesterol(mg): 16
- Saturated fat(gm): 3
- Sodium(mg): 464
- Milk(d.e): 1
- Lean Meat(d.e): 1
- Fat(d.e): 1
Diabetic Exchanges
- 1 stalk celery, sliced
- 1 large onion, coarsely chopped
- 4 cloves garlic, sliced
- 1 tablespoon olive oil
- 3 14 ounce can reduced-sodium chicken broth
- 2 12 ounce can evaporated fat-free milk
- 1/2 cup instant flour or all-purpose flour
- 2 cups reduced-fat shredded cheddar cheese (8 ounces)
- 1/4 teaspoon ground white pepper (optional)
- 1/2 cup reduced-fat shredded cheddar cheese (2 ounces) (optional)
1. In a Dutch oven, cook celery, onion, and garlic in hot oil until tender. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
2. Strain vegetables, reserving broth in pan. Discard vegetables. In a medium bowl, stir together evaporated milk and flour; stir into broth. Cook and stir until thickened and bubbly.
3. Add the 2 cups cheese; cook and stir over low heat until cheese is melted. If desired, stir in white pepper. If desired, sprinkle the 1/2 cup shredded cheese over individual servings. Makes 12 (3/4-cup) servings.
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