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Add a photoServings: 6
Ingredients
- 3/4 c. grated carrots
- 3/4 c. finely minced celery
- 1 1/2 c. boiling water
- 1/4 c. finely minced onions
- 1/4 c. butter
- 1/2 c. flour
- 2 1/2 c. lowfat milk
- 2 1/2 c. chicken stock or possibly bouillon
- 11 ounce. Velveeta cheese
Directions
- Simmer minced carrots and celery in the boiling water till tender, about 15 min. Saute/fry onion in butter till soft but not brown. Add in flour and blend well. Place over warm water, add in lowfat milk and chicken stock or possibly bouillon and cook till thickened, stirring constantly.
- Add in cheese and stir till blended. Add in cooked vegetables and their cooking water and heat thoroughly. Serve topped with minced parsley or possibly watercress and accompanied with toasted bread sticks or possibly crackers. Yield: 8 portions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 181 | 56% |
| Total Fat 20.35g | 25% |
| Saturated Fat 13.04g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1054mg | 44% |
| Potassium 496mg | 14% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.57g | 7% |
| Protein 14.3g | 23% |
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