dixie stampede soup light
- Number of Servings: 5
Ingredients
* Milk, 1%, 2 cup (remove) * Garlic powder, 0.50 tsp (remove) * Onion powder, 0.50 tsp (remove) * Pepper, white, 0.25 tsp (remove) * Salt, 0.50 tsp (remove) * Chicken Broth, 0.50 cup (8 fl oz) (remove) * Peas and carrots, canned, 0.66 cup (remove) * Water, tap, 1.50 cup (8 fl oz) (remove) * Light Corn Syrup, 0.33 tbsp (remove) * Flour, white, 0.19 cup (remove) * Brummel & Brown, Original Spread made with Yogurt, 1 Tbsp, 3 serving (remove) makes 5 one cup servings
1.
1
In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2.
2
Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3.
3
Add milk. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4.
4
Garnish with chopped parsley and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user BRAND.NEW.ME.
1
In a 3-quart sauce pot, melt margarine. Add onion, garlic, and corn syrup. Simmer 1 minute. Do NOT brown.
2.
2
Add flour, white pepper, salt, chicken broth, water, and vegetables. Simmer 3 minutes.
3.
3
Add milk. Simmer until desired consistency. Stir constantly - do NOT bring to boil.
4.
4
Garnish with chopped parsley and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user BRAND.NEW.ME.
Nutritional Info Amount Per Serving
- Calories: 108.0
- Total Fat: 4.2 g
- Cholesterol: 5.4 mg
- Sodium: 516.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.9 g
- Protein: 4.7 g
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