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Add a photoServings: 12
Ingredients
- 1 c. onions, minced
- 1 c. carrots, minced
- 1 c. celery, minced
- 1/2 c. butter
- 1/2 c. flour
- 2 Tbsp. cornstarch
- 4 c. chicken broth
- 4 c. lowfat milk
- 2 c. Cheddar cheese, shredded
- 1 tsp freshly grnd pepper
- 2 can artichoke hearts (14, oz), liquid removed, cut in 1/4s Salt, to taste
Directions
- Saute/fry the onions, carrots and celery in the butter in a stockpot till tender.
- Stir in the flour and cornstarch. Add in the chicken broth and lowfat milk
- Cook over medium heat till the mix begins to boil and thicken, stirring frequently; reduce heat.
- Add in the cheese and pepper. Simmer till the cheese is melted, stirring frequently.
- Stir in the artichoke hearts and salt.
- Ladle the hot soup into soup bowls.
- Note:We have customers who will drop everything when they know I've made this for our soup of the day. It has a wonderful velvety texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 12 servings | |
| Calories 222 | |
| Calories from Fat 131 | 59% |
| Total Fat 14.91g | 19% |
| Saturated Fat 9.4g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 350mg | 15% |
| Potassium 304mg | 9% |
| Total Carbs 13.13g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.52g | 4% |
| Protein 9.36g | 15% |
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