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Vegetable Cream Soup * |
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Serves: 4 Print this RecipeYou can make this soup from scrath in 20 minutes while muffins are cooking. Use any vegetables that you have in abundance. I will give directions for cauliflower, because that was popular when I made it for microwave oven demonstrations. Other vegetables such as broccoli, asparagus, zucchini, tomatoes, or carrots can be substituted for cauliflower. Reduce or increase time as necessary so vegetables are almost tender. 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 skim milk 4 ounces low-fat cheddar cheese, shredded 2 teaspoons Dijon style mustard 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. *Not recommended for low-sodium diets. EXCHANGES Medium-Fat Meat 1 Vegetable 1 Skim Milk 1 Starch/Bread 1 NUTRITION FACTS Calories 266 Carbohydrate 32 grams Protein 21 grams Fat 6 gram Saturated fat 2 grams Cholesterol 14 milligrams Fiber 3 Grams Sodium 974 milligrams(Without added salt 687 milligrams) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chicken Stock Turkish Spinach Soup Norwegian Spinach Soup Dieter's Delight Vegetable Soup Lentil Soup French Onion Soup* Brocooli-Cauliflower Luncheon Soup Vegetable Cream Soup * Cauliflower-Cheese Soup* Chick Pea and Spinach Soup* Corn Chowder* Fish Chowder |
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