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Recipe
Lo Cal Cheese Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 778g | |
| Calories 934 | |
| Calories from Fat 496 | 53% |
| Total Fat 56.08g | 70% |
| Saturated Fat 35.17g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 1641mg | 68% |
| Potassium 1423mg | 41% |
| Total Carbs 71.28g | 19% |
| Dietary Fiber 12.2g | 41% |
| Sugars 21.86g | 15% |
| Protein 42.6g | 68% |
Ingredients Convert Measures
- 2 tbsp. reduce calorie butter
- 2 tbsp. flour
- 1/4 c. diced onion
- 1 c. frzn vegetables
- 1 teaspoon chicken bouillon dissolved in 1/2 c. warm water
- 1 teaspoon Worcestershire sauce
- 1 c. skim lowfat milk
- 2 ounce. Cheddar cheese, shredded
- 2 ounce. Velveeta cheese, cubed
- Salt and pepper to taste
Directions
- Heat butter.
- Add in onions and saute/fry lightly.
- Add in flour - stir to mix.
- Add in lowfat milk - bouillon and water - vegetables and cheeses, Worcestershire sauce, salt and pepper.
- Stirring constantly, cook till cheeses are melted and soup begins to thicken. Don't BOIL.
