Cheddar Cheesehead Soup - 13g Carbs, 0g Fiber
From Better Homes and Gardens Diabetic Living
Prep: 30 minutes
Cook: 40 minutes
Carb Choices: 1
1 stalk celery, sliced
1 large onion, coarsely chopped
4 cloves garlic, sliced
1 Tbsp olive oil
3 14-oz cans reduced-sodium chicken broth
2 12-oz cans evaporated fat-free milk
1/2 cup instant flour or all-purpose flour
2 cups reduced-fat shredded cheddar cheese (8 oz)
1/4 tsp ground white pepper (optional)
1/2 cup reduced-fat shredded cheddar cheese (2 oz) (optional)
1. In a Dutch oven cook celery, onion, and garlic in hot oil until
tender. Add chicken broth; bring to boiling. Reduce heat; cover and
simmer for 25 minutes.
2. Strain vegetables, reserving broth in pan. Discard vegetables.
Stir together evaporated milk and flour; stir into broth. Cook and
stir until thickened and bubbly.
3. Add 2 cups cheese; cook and stir over low heat until cheese is
melted. Stir in pepper, if desired. Sprinkle each serving with
additional shredded cheese, if desired.
Makes 12 (3/4 cup) servings
Per Serving:
147 Calories, 5g Total Fat, 3g Saturated Fat, 16mg Cholesterol,
464mg Sodium, 13g Carbs, 0g Fiber, 11g Protein
Exchanges: 1 Fat-free Milk, 1/2 Lean Meat, 1/2 Fat