Tavern Cheese Soup
Yield: 6 Servings
3 c (15 oz) diced raw potatoes
1 c Chopped celery
1/2 c Chopped onion
2 c (1 -16 oz can) Healthy Request chicken broth
1 c +2 T (4.5 oz) shredded Kraft reduced fat cheddar
1 c Carnation nonfat dry milk
1 1/2 c Water
2 t Worcestershire sauce
1 t Yellow mustard
1/8 t Black pepper
In a large saucepan, combine potatoes, celery and onions, and chicken broth. Bring
mixture to boil; reduce heat and simmer for 20-30 minutes or until potatoes are
tender. Remove from heat and mash mixture (do not drain) with a potato masher until smooth. Gently stir in cheddar cheese. In a medium bowl, combine dry milk
powder and water. Add milk mixture to potato mixture. Stir in Worcestershire sauce, mustard and black pepper. Return saucepan to heat and continue simmering
for 6-8 minutes or until mixture is heated through and cheese melts, stirring often.
Lin's notes: We like things a big spicer, so I added 1 tsp. of the following: celery
salt, Emeril Lagasse's Essence, Sylvia's Cajun seasoning, granulated garlic, salt,
parsley, dill, and basil. I also added 1-2 tsp. of flour mixed with water to thicken, as
Pat likes it a bit thicker. This is one of the best cheese soups we've ever eaten - it
could be a great sauce too!
Each serving equals:
HE: 1 Protein, 1/2 skim milk, 1/2 bread, 1/2 vegetable
151 calories, 3 gm fat, 12 gm protein, 19 gm carbohydrates, 593 mg sodium, 157
mg calcium, 2 gm fiber.
Diabetic: 1 meat, 1/2 skim milk, 1/2 starch, 1/2 vegetable
Source: JoAnna Lund's Cooking Healthy Across America, p. 63
My Menu ideas: Serve with a huge tossed green salad and ice tea!
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