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Cream Of Vegetable Soup

1-1/2 Cup fine chop cooked vegetables
3 1/2 Cup fat-free chicken broth
1/4 Cup all-purpose flour
2 Tablespoon melted margarine
Salt to taste
Pinch of pepper

Use a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, string beans

Cook vegetables, drain well and chop into small pieces
Use within 30 minutes or refrigerate them

Place broth in a saucepan and bring to a simmer over moderate heat
Place flour, dry milk and melted margarine in a small bowl and mix well to form coarse crumbs
Stir the flour mixture into the simmering broth using a wire whip or add the flour mixture to cold broth, cook and stir over moderate heat to form a sauce
Cook and stir over moderate heat until mixture is smooth and the starchy taste is gone
Add the vegetables to the sauce and reheat to serving temperature
Taste for seasoning and add salt and pepper
Serve hot

(Nutritive values are based on the use of commercial broth with no added salt)

Makes 4 cups

Food exchange1 cup serving - 121 cal, 1 skim milk, 1 fat exchange
12g carbohydrate 5g protein 6g fat 1099mg sodium

Low-sodium diets: Use fresh or frozen vegetables cooked without salt, low-sodium broth and salt-free margarine Do not add salt

Low-cholesterol diets may be used as written

Courtesy The High Fiber Cookbook for Diabetics by Mabel Cavaiani

Serves 4