Soup 3 Canadian cheese soup with pumpernickel croutons: cooking light soups

Soup 3 Canadian cheese soup with pumpernickel croutons: cooking light soups
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

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Introduction

I use shallots instead of onions and 1% milk instead of 2%, 2 cups cheese instead of 1.5 and ground peppercorn instead of black pepper I use shallots instead of onions and 1% milk instead of 2%, 2 cups cheese instead of 1.5 and ground peppercorn instead of black pepper
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 broth
    3/4 cup all purpose flour

    1 tsp butter
    2 six inch carrots cut for processor
    2 six inch celery stalks cut to process
    1 large shallot peeled and cut to process

    3 cups of 1% milk
    1/2 tsp paprika
    1/2 tsp kosher salt
    1/2 tsp fresh ground peppercorn

    2 cups 2% shredded sharp cheddar cheese

Directions

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

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