Cream Of Cheese Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cheese/eggs, Soups/stews | 3 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 3 | Green onion, thinly sliced | |
| 1/2 | c | Thinly sliced celery |
| 1 1/4 | c | Water |
| 1/2 | c | Half-and-half |
| 2/3 | c | Past. process cheese spread |
| 1 | t | Instant chicken bouillon |
| 1/8 | t | Ground nutmeg |
| 1/3 | c | Dry white wine |
| Paprika | ||
| Toasted croutons |
INSTRUCTIONS
Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each serving with paprika and garnish with croutons. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 68
Total Fat: 7.8g
Cholesterol: 1.2mg
Sodium: 240.7mg
Potassium: 108.6mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1g
Protein: <1g