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Ingredientes
- 2 tbsp. canola oil
- 1/2 c. grated carrot
- 1/2 c. minced celery (fine)
- 1/2 c. minced onion (fine)
- 1/2 c. minced green pepper (fine)
- 1/4 c. flour
- 2 c. beef broth
- 2 c. chicken broth
- 3 c. shredded Old English cheese
- 2 c. lowfat milk
- 2 tbsp. dry sherry
- 2 1/2 ounce. olives (opt.)
- Fresh parsley
Direcciones
- Saute/fry vegetables in canola oil till tender but still crisp. Don't brown. Blend in flour then gradually add in broth. Cook over low heat till mix thickens and boils. Cook for 5 min. Add in the cheese and stir till melted. Stir in the lowfat milk, sherry and olives. Season to taste with pepper. Serve garnished with fresh parsley. Simmer 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 10 servings | |
| Calories 274 | |
| Calories from Fat 193 | 70% |
| Total Fat 21.82g | 27% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 471mg | 20% |
| Potassium 225mg | 6% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 3.72g | 2% |
| Protein 11.65g | 19% |
