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Vegetable Cream Soup*

Serves: 4
Total Calories: 325

Ingredients

1 small head cauliflower
2 tablespoons water
1 medium onion, chopped
2 tablespoons reduced-calorie margarine
1/4 cup flour
1/2 teaspoon salt (optional)
4 cups milk fat free
4 ounces low-fat Cheddar cheese, shredded
2 teaspoons Dijon style mustard

Directions:

1. Cut cauliflower in bite-size chunks combine with water, onion, and margarine in a 3-qt. casserole.

2. Cover. Microwave 5-6 minutes on HIGH or until almost tender.

3. Combine flour, salt, and milk, mixing well. Stir into vegetables.

4. Cover. Microwave 10-12 minutes on HIGH or until mixture boils and thickens, stirring or 3 times.

5. Stir in cheese and mustard. Microwave 2-3 minutes on HIGH or until cheese is melted, stirring once.

EXCHANGES
1 Medium-Fat Meat
1 Vegetable
1 Skim Milk
1 Starch/Bread

NUTRITION FACTS
Calories 266
Total Fat 6 grams
Saturated Fat 2 grams
Cholesterol 14 milligrams
Sodium 974 milligrams (without added salt 687 milligrams)
Total Carbohydrate 32 grams
Dietary Fiber 3 gram
Protein 21 grams

Nutritional Facts:

Serves: 4
Total Calories: 325
Calories from Fat: 148

This Vegetable Cream Soup* recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.


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