Vegetable-cheese soup
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | (1 pkg) vegetables; frozen mixed thawed |
| 1 | small | Onion; diced |
| 2 | tablespoons | All-purpose flour; |
| 1 | teaspoon | Italian herb seasoning; Dried whole |
| ¼ | teaspoon | Salt; |
| ⅛ | teaspoon | Pepper; |
| 1 | teaspoon | Bouillion; chicken-flavored |
| Granules; | ||
| 1 | cup | Skim milk; |
| ¼ | cup | 1 oz low-fat cheese; process american |
| 2 | teaspoons | Dijon mustard; |
Directions
Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add to vegetables, and stir to coat well. Dissole bouillion granules in water and milk; add to saucepan, and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low, and add cheese and mustard, stirring to blend. Serve immmediately. Food Exchange per serving: 1 VEGETABLE EXCHANGE; ½ MILK EXCHANGE; CAL: 80; CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New Cookbook for Daibetics and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master