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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 362
% Daily Value**
Total Fat 24g
37%
Saturated Fat 14g
21%
Unsaturated Fat 1g
Cholesterol 59mg
20%
Sodium 734mg
31%
Total Carbohydrate 20g
7%
Dietary Fiber 2g
9%
Sugars 8g
Protein 19g
Vitamin A  59%Vitamin C  34%
Calcium  34%Iron  6%
Potassium  15%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetable Cheese Soup

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

2 Stalks Of Celery chopped
1 Onion chopped
1/2 Cup Broccoli chopped
1/2 Cup Butter or margarine-2 sticks
3 Cups Chicken Broth (12 oz)
1/2 Teaspoon Pepper sweet red
2 Cups Low Fat Cheddar Cheese shredded
2 Carrots diced
1 Cup Cauliflower chopped
1 Clove Of Garlic minced
1/2 Cup Flour A/P
1 Tablespoon Worcestershire Sauce
2 1/2 Cups Milk warm
1/4 Cup Almond toasted, sliced
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Directions:

1. Saute celery, carrots, onion, cauliflower, broccoli and garlic in butter in a Dutch oven until crisp-tender; add flour, stirring until smooth.

2. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.

3. Cover, reduce heat and simmer 20 minutes or until vegetables are tender.

4. Add Worcestershire, pepper, milk and cheese; stir occasionally.

5. Garnish individual servings with sliced almonds, and serve immediately.

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Dietary Notes:
This recipe is high in Vitamin A with 59% of your daily recommended intake per serving. This recipe is high in Vitamin C with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Tree Nuts, Butter, Gluten, MSG, Poultry, Cheese, Almonds, Malt, Garlic, Celery, Onion allergies.
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