Yield: 4 Servings
|3 \N||Cup(s) Vegetable Stock|
|4 mediums||Carrot, chopped|
|1 \N||Cup(s) Celery, diced|
|½ \N||Cup(s) Onion, chopped|
|10 \N||Ounce(s) Broccoli frozen, 10|
|½ \N||Teaspoon(s) Salt|
|¼ \N||Teaspoon(s) Pepper|
|2 \N||Cup(s) Milk skim|
|¼ \N||Cup(s) All purpose flour|
|6 \N||Ounce(s) Cheddar, Healthy|
|\N \N||Choice FF|
Bring vegs to boil in stock. Reduce heat and simmer for ten minutes.
Mix milk and flour. Slowly add into soup. Heat to boiling, stirring constantly. Boil and stir for 1 minute. remove from heat. Ladle hot soup over cheese into four bowls.
Nutritional Analysis - Calories 199, Total Fat (0.69 g ) Calories from Protein: 42 % Carbohydrate: 55 % Fat: 3 % Posted by tkreider@... (Tom Kreider) to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995.
:Altered from original in New Choices - Betty Crocker: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....