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Ingredientes
- 1 lb Cheddar, shredded
- 2 c. Water
- 1/4 tsp Pepper
- 1/8 tsp Garlic pwdr
- 3/4 c. Cauliflower, diced, cooked
- 1/2 c. Carrots, minced fine
- 3/4 c. Ham, minced
- 1 Tbsp. Cornstarch
- 1 tsp Salt
- 1 tsp Worcestershire
- 8 Tbsp. Butter
- 1 c. Mushrooms, sliced
- 1 c. Onion, minced fine
- 2 c. Yogurt or possibly half and half
Direcciones
- Saute/fry each vegetable separately in 2 Tablespoons of butter. Set aside. Mix corn- starch with shredded cheese. Heat water to boiling in a large pot. Add in cheese to boiling water gradually, stirring constantly. Add in salt, pepper, Worcestershire, and garlic pwdr. Stir thoroughly.
- Hot yogurt by stir- ring in some of the cheese mix, then add in yogurt to the soup. Add in sauteed vegetables and heat through slowly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 553 | |
| Calories from Fat 396 | 72% |
| Total Fat 44.98g | 56% |
| Saturated Fat 27.9g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 1384mg | 58% |
| Potassium 411mg | 12% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 6.09g | 4% |
| Protein 27.8g | 44% |
