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5/28/08 3:56 A

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Tavern Cheese Soup

3 cups diced raw potatoes -- (15 ounces)
1 cup chopped celery
1/2 cup chopped onion
2 cups Healthy Request Chicken Broth -16 oz can
1 cup + 2 tablespoons (4˝ ounces) shredded Kraft reduced-fat Cheddar cheese
1 cup Carnation Nonfat Dry Milk Powder
1-1/2 cups water
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
1/8 teaspoon black pepper

In a large saucepan, combine potatoes, celery, onion, and chicken broth. Bring mixture to a boil. Lower heat and simmer for 20 to 30 minutes or until potatoes are tender. Remove from heat and mash mixture (do not drain) with a potato masher until smooth. Gently stir in Cheddar cheese. In a medium bowl, com-bine dry milk powder and water. Add milk mixture to potato mixture. Mix well to combine. Stir in Worcestershire sauce, mustard, and black pepper. Return saucepan to heat and continue simmering for 6 to 8 minutes or until mixture is heated through and cheese melts, stirring often. Serves 6

Each serving equals:
HE: 1 Protein, 1/2 Skim Milk, 1/2 Bread, 1/2 Vegetable
151 Calories, 3gm Fat, 12 gm Protein, 19 gm Carbohydrate, 593mg Sodium, 157 mg Calcium, 2 gm Fiber
DIABETIC: 1 Meat, 1/2 Skim Milk, 1/2 Starch, 1/2 Vegetable

Cooking Healthy Across America, Pg. 63

"3 ww points"
"1 Cup"

NOTES : Are you one of those fans of luscious cheese soup, someone whose heart beats just a little faster when you spot this irresistible dish on the menu at your favorite pub? Take heart, dear friends. Now you can enjoy the flavors you love with much less fat and many fewer calories! This is a great choice on a cool fall night, when the trees are turning red and gold and there’s a chill in the air that whispers “Winter’s coming!”


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