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Golden Cheese Soup




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (1 cup)
*Freezes Well





List of Ingredients



• 1/2 cup water
  
• 1 1/2 cups fresh or frozen whole-kernel corn, thawed
  
• 3/4 cup (3 ounces) shredded carrots
  
• 1/4 cup chopped onion
  
• 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
  
• 1 cup skim milk
  
• 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  
• 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
  
• 1 teaspoon dried parsley flakes
  






Instructions



1. In a medium saucepan, combine water, corn, carrots, and onion. Bring mixture to a boil. Lower heat, cover, and simmer for 10 minutes. Do not drain. Stir in mushroom soup and skim milk. Add Cheddar cheese, Parmesan cheese, and parsley flakes. Mix well to combine. Continue simmering for 5 minutes, or until cheeses are melted, stirring often.
   






Final Comments


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 1 1/4 Protein, 3/4 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1/2 Slider, 1 Optional Calories
****************************************
201 Calories, 5gm Fat, 11gm Protein, 28gm Carbohydrate,
600mg Sodium, 276mg Calcium, 3gm Fiber
****************************************
DIABETIC: 1 1/2 Starch, 1 Meat, 1/2 vegetable

"Corn... On & Off the Cob Cookbooklet, page 4."