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Add a photoServings: 10
Ingredients
- 1/2 c. grated carrots
- 1/2 c. celery, finely minced
- 3 cubes chicken bouillon
- 2 c. water
- 1/4 c. onions, finely minced
- 1 stick (1/4 lb.) butter
- 3/4 c. flour
- 1 quart. whole lowfat milk
- 1 quart. chicken stock (2 - 13 3/4 ounce. cans broth is ok)
- 3/4 pound American cheese, diced
Directions
- In small saucepan simmer carrots, celery and bouillon in water till tender, about 15 min.
- In large pot saute/fry onion in butter till soft, but not brown. Add in flour and blend well. Simmer and stir for 1 minute. Add in lowfat milk and chicken stock and cook till thickened, stirring constantly. Add in cheese, stir till blended. Finally add in the cooked vegetables and their cooking water and heat thoroughly. M-m-m good.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 10 servings | |
| Calories 324 | |
| Calories from Fat 210 | 65% |
| Total Fat 23.6g | 30% |
| Saturated Fat 14.5g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 494mg | 21% |
| Potassium 378mg | 11% |
| Total Carbs 13.71g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.99g | 4% |
| Protein 14.28g | 23% |
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