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Add a photoServings: 4
Ingredients
- 2 3/4 c. Skim lowfat milk
- 1 3/4 c. Whole-wheat bread crumbs (fresh)
- 2 tsp Dijon mustard
- 1 c. Muenster cheese, shredded Nutmeg (garnish) Paprika (garnish) Chopped parsley (garnish)
Directions
- Place 1 1/2 c. of the lowfat milk in a blender with fresh bread crumbs and mustard and process on low speed till smooth. Place this fold in saucepan with remaining lowfat milk and the cheese. Cook over low heat, stirring constantly, till the cheese melts and the soup is heated through. Don't boil. Pour into bowls and sprinkle with nutmeg, paprika and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 163 | |
| Calories from Fat 77 | 47% |
| Total Fat 8.72g | 11% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 277mg | 12% |
| Potassium 304mg | 9% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.91g | 6% |
| Protein 12.4g | 20% |
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