Vegetable-cheese Soup Recipe
Yield: 6 sweet onesRecipe by luhu.jp
Ingredients:
10 ounce: (1 pkg) vegetables, frozen
1/8 tsp: Pepper,
-mixed thawed,
1 tsp: Bouillion, chicken-flavored
1 small: Onion, diced
Granules,
2 tbsp: All-purpose flour,
1 cup: Skim milk,
1 tsp: Italian herb seasoning,
1/4 cup: 1 oz low-fat cheese,
-Dried whole,
-process american,
1/4 tsp: Salt,
2 tsp: Dijon mustard,
Directions:
Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add
to vegetables, and stir to coat well. Dissole bouillion granules in water
and milk; add to saucepan, and bring to a boil. Cook, stirring constantly,
5 minutes or until mixture is thickened and bubbly. Reduce heat to low,
and add cheese and mustard, stirring to blend. Serve immmediately. Food
Exchange per serving: 1 VEGETABLE EXCHANGE; 1/2 MILK EXCHANGE; CAL: 80;
CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New
Cookbook for Daibetics and Their Families. Brought to you and yours via
Nancy OBrion and her Meal-Master
Source from luhu.jp
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add
to vegetables, and stir to coat well. Dissole bouillion granules in water
and milk; add to saucepan, and bring to a boil. Cook, stirring constantly,
5 minutes or until mixture is thickened and bubbly. Reduce heat to low,
and add cheese and mustard, stirring to blend. Serve immmediately. Food
Exchange per serving: 1 VEGETABLE EXCHANGE; 1/2 MILK EXCHANGE; CAL: 80;
CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New
Cookbook for Daibetics and Their Families. Brought to you and yours via
Nancy OBrion and her Meal-Master
Source from luhu.jp