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Ingredientes
- 5 Tbsp. butter or possibly margarine
- 2 med carrots minced
- 2 x celery stalks minced
- 1/2 x green bell pepper minced
- 1 med onion minced
- 1 c. minced mushrooms
- 1/2 c. minced cooked ham or possibly bacon
- 1/2 c. all-purpose flour
- 2 Tbsp. cornstarch
- 4 c. chicken broth
- 4 c. lowfat milk
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp grnd mustard
- 1 lb sharp cheddar cheese
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 x Panera sourdough bread bowls
Direcciones
- In a large, heavy stockpot, heat butter or possibly margarine. Add in minced vegetables and ham or possibly bacon and cook over medium heat till vegetables are slightly tender, about 10 min.
- Stir in flour and cornstarch. Cook, stirring constantly, about three min. Add in broth and continue stirring till slightly thickened.
- Add in lowfat milk and spices. Add in cheese gradually, stirring till cheese is melted. To avoid curdling, don't allow soup to boil after cheese is added.
- Season to taste with salt and pepper and serve piping warm in a hollowed sourdough bread bowls.
- Comments: A thick, creamy soup loaded with minced vegetables is the perfect thing to ladle into freshly baked sourdough bread bowls from Panera Bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 6 servings | |
| Calories 564 | |
| Calories from Fat 333 | 59% |
| Total Fat 37.89g | 47% |
| Saturated Fat 23.48g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 1126mg | 47% |
| Potassium 681mg | 19% |
| Total Carbs 24.78g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 11.07g | 7% |
| Protein 31.41g | 50% |
