White Cheddar Broccoli Soup
(Serves 4-6)
¼ cup margarine or butter
1 cup onions, diced
1 cup celery, diced
½ cup dried minced onions
1 tablespoon all-purpose flour
1 (13-oz.) can chicken broth (low fat, low sodium)
2 cups broccoli florets (if frozen, thaw them first)
1 (8-oz.) package shredded Cheddar cheese (reduced fat)
1½ cups half & half
salt and pepper to taste
Melt the margarine in a large saucepan. Add the carrots, onion and celery and cook until tender. Stir in the flour and cook for 1 minute, stirring constantly. Add the broth and broccoli, and simmer for 5 minutes (keep stirring). Stir in the cheese, half & half, salt and pepper, and simmer for another 5 minutes, or until the cheese is melted.
Calories
|
325
|
Protein (g)
|
15.7
|
Cholesterol (mg)
|
47
|
Fat (g)
|
21
|
Carbs (g)
|
18.2
|
Sodium (mg)
|
603
|
Calories from:
|
Fat
|
58.1%
|
Carbs
|
22.5%
|
Protein
|
19.4%
|
|