|Low salt polyunsaturated margarine||20 Gram|
|Onion||1 , chopped|
|Stalk celery||1 , sliced|
|Carrot||1 , diced|
|Plain flour||2 Tablespoon|
|Potatoes||2 , peeled and diced|
|Chicken stock||750 Milliliter (3 Cups)|
|Evaporated skim milk||125 Milliliter (1/2 Cup)|
|Dijon style mustard||1 Teaspoon|
|Chopped fresh chives||2 Tablespoon|
Melt margarine in a large heavy-based saucepan.
Cook onion, celery and carrot for 3-4 minutes or until tender.
Stir in flour and cook fori minute.
Add potatoes and cook for 1 minute.
Remove pan from heat.
Combine stock, bay leaves and peppercorns.
Blend with vegetables in pan.
Bring to the boiL reduce heat and simmer for 20-25 minutes or until potatoes are tender.
Remove bay leaves and peppercorns.
Add oysters, milk and mustard.
Cook for 2-3 minutes over low heat.
Ladle soup into individual bowls and sprinkle with chives to serve.
Serving size: Complete recipe
Calories 1612 Calories from Fat 380
% Daily Value*
Total Fat 43 g65.9%
Saturated Fat 8.6 g43.2%
Trans Fat 0.1 g
Cholesterol 391.4 mg130.5%
Sodium 2323.9 mg96.8%
Total Carbohydrates 199 g66.4%
Dietary Fiber 15.5 g61.9%
Sugars 42.6 g
Protein 106 g211.7%
Vitamin A 282.4% Vitamin C 280.7%
Calcium 59.3% Iron 231.6%
*Based on a 2000 Calorie diet