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DIABETIC CREAM OF VEGETABLE SOUP




Source of Recipe


Unknown


Recipe Introduction


For a "vegetarian" alternative, replace the chicken broth with the water that the vegetables were cooked in. I do this frequently in a lot of recipes. When vegetables cook, a lot of the vitamins and nutrients are lost into the water that they're cooked in. By using the veggie broth, you're boosting the benefits of the veggies. If you're not using the broth right away, you can save it in a container in your refrigerator, to use within a few days, or freeze it in ice-cube trays, removing to a bag, when frozen, and then just "melt them" and use them in soups later.



List of Ingredients




1 1/2 c fine chop cooked vegetables
2 tbsp melted margarine
3 1/2 c fat-free chicken broth
salt to taste
1/4 c all-purpose flour
sprinkle of pepper, optional

Recipe



For vegetables, use one or a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, and/or 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. Makes 4 cups.


Low-sodium diets: Use fresh or frozen vegetables cooked without salt,l ow-sodium broth and salt-free margarine. Do not add salt.
Low-cholesterol diets: Make as written.

Makes 4 Servings

Dietary Exchanges:
1 Skim Milk
1 Fat

Nutrients Per Servings (based on the use of commercial broth with no added salt):
121 Calories
12 grams Carbohydrate
5 grams Protein
6 grams Fat
1099 mg Sodium