Beer & Cheese Soup

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* Exported from MasterCook *

 

Beer & Cheese Soup

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 78

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups sliced fresh mushrooms

1 1/2 cups chopped carrots

1 cup water

3/4 cup chopped red or green sweet pepper

3/4 cup chopped onion

2 1/2 cups skim milk

1/3 cup all-purpose flour

1/4 teaspoon ground white pepper

1/2 cup beer

8 ounces light processed cheese product -- cubed

OR 2 cups shredded reduced-fat sharp -- (8 ounces)

cheddar cheese

 

Thought you gave up splurge foods such as cheese soup? Reduced-fat cheese

means you can have your cheese soup and eat it, guilt-free, too. Add a bit

of crunch by floating a toast triangle or a few herb-seasoned croutons on

each serving.

 

In a large saucepan combine the mushrooms, carrots, water, sweet pepper,

and onion. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4

minutes or until vegetables are just tender. Do not drain.

 

Meanwhile, in a screw-top jar shake together 1 cup of the milk and the

flour. Add milk-flour mixture to vegetables in saucepan along with the

remaining milk and white pepper. Cook and stir until thickened and

bubbly. Cook and stir for 1 minute more. Stir in the beer; heat

through. Reduce heat. Stir in cheese until melted. Makes 6 main-dish

servings.

 

Start to finish: 30 minutes.

 

Per serving: 180 Calories; 5 G Total fat; 3 G Saturated fat; 15 MG

Cholesterol; 658 MG Sodium; 22 G Carbohydrate; 2 G Fiber; 12 G

Protein. Exchanges: 2 vegetable, 1 medium-fat meat, 1/2 milk.

 

 

 

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