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Ingredientes
- 2 c. Water
- 1/3 c. Each: finely minced, carrots and celery
- 1 c. Finely minced green onions
- 1/2 c. Butter
- 1 med -size white onion, minced
- 4 c. Lowfat milk
- 4 c. Chicken broth
- 1 jar Pasteurized process cheese spread, (such as Cheez Whiz) (15-oz) Salt and Grnd Black Pepper to taste
- 1/4 tsp Catenne pepper
- 1 Tbsp. Prepared mustard
Direcciones
- This was a very popular soup at the former Gallagher's restaurants in Houston.
- Place water in soup pot over high heat. Add in carrots, celery and green onions; bring to boil and boil 5 min; set aside, but don't drain.
- Heat butter in a large stockpot over medium heat and add in onion; saute/fry 1 minute, then add in flour, blending well. In a large saucepan, bring lowfat milk and broth to boil. Whisk broth mix into flour mix with a wire whisk.
- Stir in cheese, salt, pepper and cayenne. Stir in mustard and the cooked vegetables, including the water in that they were cooked. Bring to a boil and serve immediately.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2641g | |
| Calories 1409 | |
| Calories from Fat 965 | 68% |
| Total Fat 109.81g | 137% |
| Saturated Fat 68.93g | 276% |
| Trans Fat 0.0g | |
| Cholesterol 313mg | 104% |
| Sodium 3083mg | 128% |
| Potassium 2568mg | 73% |
| Total Carbs 60.77g | 16% |
| Dietary Fiber 6.8g | 23% |
| Sugars 53.32g | 36% |
| Protein 50.38g | 81% |
