Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 > > Vegetable Cream Soup > Serves 4 > Other vegetables such as broccoli, asparagus, zucchini, tomatoes, or > carrots > can be substituted for cauliflower. Reduce or increase time as necessary > so > vegetables are almost tender. > > 1 small head cauliflower > 2 tbsp water > 1 medium onion, chopped > 2 tbsp reduced-calorie margarine > 1/4 cup flour > 1/2 tsp salt > 4 cup skim milk > 4 oz low-fat cheddar cheese, shredded > 2 tsp Dijon style mustard > > Cut cauliflower in bite-size chunks; combine with water, onion, and > margarine in a 3-qt. casserole. Cover. Microwave 5-6 minutes on HIGH or > until almost > tender. > Combine flour, salt, and milk, mixing well. Stir into vegetables. > Cover. Microwave 10-12 minutes on HIGH or until mixture boils and > thickens, > stirring or 3 times. Stir in cheese and mustard. Microwave 2-3 minutes on > HIGH or until cheese is melted, stirring once. > > Exchanges: 1 Medium-Fat Mea;1 Vegetable;1 Skim Milk;1 Starch > Calories 266;Carbs 32g;Protein 21g;Fat 6g;Chol 14mg;Fiber 3g;Sodium 974mg > > Quote Link to comment Share on other sites More sharing options...
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