| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Wisconsin |
Soup |
9 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 3 |
c |
Diced carrot |
| 1 |
c |
Sliced celery |
| 3/4 |
c |
Chopped green onions |
| 1 1/2 |
lb |
Peeled diced round red potato; (4 cups) |
| 10 1/2 |
oz |
Low-sodium chicken broth; (1 can) |
| 1/3 |
c |
All-purpose flour |
| 2 |
c |
2% low-fat milk |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Ground nutmeg |
| 3/4 |
c |
Chablis or other dry white wine |
| 3 |
oz |
Shredded sharp Cheddar cheese; (3/4 cup) |
| 1 |
oz |
Shredded Swiss cheese; (1/4 cup) |
INSTRUCTIONS
From: Brenda Adams <ADAMSFMLE@AOL.COM>
Date: Thu, 11 Jul 1996 17:10:02 -0400
Recipe By: Cooking Light, Mar/Apr 1993, page 74
Coat a large Dutch oven with cooking spray; place over medium-high heat
until hot. Add carrot, celery, and green onions; saute 8 minutes. Add
potato and chicken broth; bring to a boil. Cover, reduce heat, and simmer
25 minutes or until tender.
Place flour in a bowl. Gradually add milk, blending with a wire whisk; add
to pan. Stir in salt, pepper, and nutmeg; cook 2 minutes or until
thickened. Add wine; cook 1 minute. Remove from heat; add cheeses, stirring
until cheeses melt. Yield: 9 cups (serving size: 1-1/2 cups).
NOTES : Substitute 3/4 cup low-sodium chicken broth for the Chablis, if
desired.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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