Soup 3 Canadian cheese soup with pumpernickel croutons: cooking light soups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 slices of pumpernickel bread sliced inti 1/2inch cubes 2 14.5 oz cans of fat free low sodium chicken broth3/4 cup all purpose flour1 tsp butter2 six inch carrots cut for processor2 six inch celery stalks cut to process1 large shallot peeled and cut to process3 cups of 1% milk1/2 tsp paprika1/2 tsp kosher salt1/2 tsp fresh ground peppercorn2 cups 2% shredded sharp cheddar cheese
Preheat oven to 375 and bake bread cubes on baking sheet till toasted about 15 minutes.
Place flour in a bowl; gradually add one can of soup whisking to blend till smooth.
Heat large saucepan melting butter.
Place carrots, celery and shallots in processor and pulse til chopped. Sauté in saucepan tlii tender five to ten minutes. Add flour mixture stir in remaining can of soup bring to boil over medium high heat stirring constantly reduce heat cook ten minutes or until mix thickens. Add milk and seasonings cook ten more minutes. Remove from heat add cheese stir till melted serve with croutons.
Serving Size: 8 servings one cup of soup 1/4 cup of croutons
Place flour in a bowl; gradually add one can of soup whisking to blend till smooth.
Heat large saucepan melting butter.
Place carrots, celery and shallots in processor and pulse til chopped. Sauté in saucepan tlii tender five to ten minutes. Add flour mixture stir in remaining can of soup bring to boil over medium high heat stirring constantly reduce heat cook ten minutes or until mix thickens. Add milk and seasonings cook ten more minutes. Remove from heat add cheese stir till melted serve with croutons.
Serving Size: 8 servings one cup of soup 1/4 cup of croutons
Nutritional Info Amount Per Serving
- Calories: 210.3
- Total Fat: 7.9 g
- Cholesterol: 25.8 mg
- Sodium: 760.7 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.2 g
- Protein: 12.8 g