Cream Of Vegetable Soup
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Cream Of Vegetable Soup
  Diabetic    Crockpot    Creams    Vegetables    Soups  
Last updated 6/12/2012 12:55:11 AM. Recipe ID 17084. Report a problem with this recipe.
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      Title: Cream of vegetable soup
 Categories: Soups/stews, Diabetic, Crockpot, Low-fat/cal
      Yield: 4 Servings
  1 1/2 c  Fine chop cooked vegetables
  3 1/2 c  Fat-free chicken broth
    1/4 c  All-purpose flour
      2 tb Melted margarine
           Salt to taste
           Sprinkle of pepper, optional
  Use one or a combination of:  asparagus, broccoli, carrots,
  cauliflower, celery, mushrooms, onions, string beans.
  Cook vegetables, drain well and chop into small pieces.  Use within 30
  minutes or refrigerate them.
  Place broth in a saucepan and bring to a simmer over moderate heat.
  Place flour, dry milk and melted margarine in a small bowl and mix
  well to form coarse crumbs.  Stir the flour mixture into the
  simmering broth using a wire whip.
  OR add the flour mixture to cold broth, cook and stir over moderate
  heat to form a sauce.  Cook and stir over moderate heat until mixture
  is smooth and the starchy taste is gone.  Add the vegetables to the
  sauce and reheat to serving temperature.  Taste for seasoning and add
  salt and pepper. (Nutritive values are based on the use of commercial
  broth with no added salt.)  Serve hot.  Makes 4 cups.
  1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
  carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
  Low-sodium diets:  Use fresh or frozen vegetables cooked without salt,
  low-sodium broth and salt-free margarine.  Do not add salt.
  Low-cholesterol diets:  May be used as written.

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Recipe ID 17084 (Apr 03, 2005)

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