FBD

Canadian Cheddar Soup

GreekChickenIntermediate5 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp butter
  • 0.3 cup onion, chopped
  • 0.3 cup chopped celery
  • 2 tbsp soy flour
  • 0.3 tsp dry mustard
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 3 cup chicken stock
  • 0 cup heavy cream
  • 1 cup water
  • 0 cup Cheddar cheese, shredded
  • 1 dash Worcestershire sauce

Instructions

  1. 1

    In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or until tender; do not brown.

  2. 2

    Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes.

  3. 3

    Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender.

  4. 4

    If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy!) Add cream and water and bring almost to a boil.

  5. 5

    Add cheese; heat until just melted, stirring constantly.

  6. 6

    Add Worcestershire and a little salt.

  7. 7

    Per Serving: 292 Cal (81% from Fat, 16% from Protein, 3% from Carb); 11 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 268 mg Calcium; 1 mg Iron; 642 mg Sodium; 86 mg Cholesterol

Tags

soupgreeklow-carb-recipes