Side Pannel
Cream of Vegetable Soup
Cream of Vegetable Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Crockpot, Diabetic
Ingredients List
- 1 1/2 c Fine chop cooked vegetables
- 3 1/2 c Fat-free chicken broth
- 1/4 c All-purpose flour
- 2 tb Melted margarine
- Salt to taste
- Sprinkle of pepper, optional
Directions
Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.
Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.
Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.
OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.
1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
Low-sodium diets: Use fresh or frozen vegetables cooked without salt,
low-sodium broth and salt-free margarine. Do not add salt.
Low-cholesterol diets: May be used as written.
cauliflower, celery, mushrooms, onions, string beans.
Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.
Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.
OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.
1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
Low-sodium diets: Use fresh or frozen vegetables cooked without salt,
low-sodium broth and salt-free margarine. Do not add salt.
Low-cholesterol diets: May be used as written.
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