Vegetable-Cheese Soup

31.10.2008 | Author: Cook | Posted in Diabetic
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Vegetable-Cheese Soup


Servings: 6
Ingredients: 

  • 10 oz (1 pkg) vegetables; frozen        1/8 ts Pepper;
    • 

  • -mixed thawed                       1 ts Bouillion; chicken-flavored
    • 

  • 1 sm Onion; diced                             Granules;
    • 

  • 2 tb All-purpose flour;                  1 c  Skim milk;
    • 

  • 1 ts Italian herb seasoning;           1/4 c  1 oz low-fat cheese;
    • 

  • -Dried whole                             -process american
    • 

  • 1/4 ts Salt;                               2 ts Dijon mustard;
    •

Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add
to vegetables, and stir to coat well. Dissole bouillion granules in water
and milk; add to saucepan, and bring to a boil. Cook, stirring constantly,
5 minutes or until mixture is thickened and bubbly. Reduce heat to low,
and add cheese and mustard, stirring to blend. Serve immmediately. Food
Exchange per serving: 1 VEGETABLE EXCHANGE; 1/2 MILK EXCHANGE; CAL: 80;
CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New
Cookbook for Daibetics and Their Families. Brought to you and yours via
Nancy O’Brion and her Meal-Master

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