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Ingredientes
- 1/4 c. sliced celery
- 1 c. cream chicken soup
- 1/4 c. dry white wine
- 1 pound cooked med. carrots, cut
- 1 pound cooked sm. white onions (whole), and potatoes
- 2 tbsp. butter
- 1/2 c. lowfat sour cream
- 2 tbsp. minced parsley
Direcciones
- In sauce pan, cook celery in butter till tender. Blend in soup and lowfat sour cream; add in wine and parsley. Cut carrots in halves in 2 inch pcs; add in carrots, onion and potatoes to soup mix. Heat; stir. Makes 4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 136 | 53% |
| Total Fat 15.43g | 19% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 557mg | 23% |
| Potassium 584mg | 17% |
| Total Carbs 25.23g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 10.7g | 7% |
| Protein 4.32g | 7% |
