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Ingredientes
- 1/2 c. carrots, diced
- 1/2 c. onions, diced
- 1/4 c. celery, diced
- 2 T butter
- 1/4 c. flour
- 1 c. chicken broth/stock
- 1/4 teaspoon salt
- 2 c. lowfat milk
- 1 1/2 c. (6 ounce) American cheese shredded
Direcciones
- In covered sauce pan cook carrots, onion and celery in butter over low heat till tender. Stir in flour, add in broth and salt. Cook and stir till thickened and bubbly. Stir in lowfat milk and cheese till cheese is melted and soup is heated thoroughly. Don't boil!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 148 | 54% |
| Total Fat 16.56g | 21% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 324mg | 14% |
| Potassium 395mg | 11% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 8.1g | 5% |
| Protein 15.34g | 25% |
