Cream Of Cauliflower Soup
|Frozen cauliflower||10 Ounce (1 Package)|
|Condensed chicken broth||10 3⁄4 Ounce, divided (1 Can)|
|Frozen chopped broccoli||10 Ounce (1 Package)|
|Mustard seed||1⁄2 Teaspoon|
|Dill weed||1⁄2 Teaspoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Skim milk||3 3⁄4 Cup (60 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs)|
1. Cook cauliflower, covered, in 1/2 cup broth for 5 to 8 minutes or until tender. Do not drain. Process in blender with mace until smooth.
2. Cook broccoli covered, in remaining broth with mustard seed and dill weed for 5 to 8 minutes or until tender.
3. Saute onion in margarine until tender. Add flour, salt, and pepper. Add milk Cook, stirring, until thickened.
4. Add cauliflower and broccoli mixtures and cheese to sauce. Cook and stir until just heated through and cheese is melted.
Serving size: Complete recipe
Calories 1305 Calories from Fat 541
% Daily Value*
Total Fat 61 g93.8%
Saturated Fat 24.9 g124.4%
Trans Fat 0 g
Cholesterol 132.1 mg44%
Sodium 4183.4 mg174.3%
Total Carbohydrates 113 g37.7%
Dietary Fiber 16.7 g66.8%
Sugars 58.1 g
Protein 83 g165%
Vitamin A 211.5% Vitamin C 677%
Calcium 220.2% Iron 28.6%
*Based on a 2000 Calorie diet