You may also like
Categories:Viewed: 54 - Published at: 7 years ago
Ingredients
- Variations: 2 c. broccoli, 1 cup carrots or 1 c. potatoes
- 1 1/2 c. chicken broth
- 1/2 c. chopped onion
- 2 Tbsp. corn oil margarine
- 2 Tbsp. flour
- 1 c. skim milk
- dash of pepper to taste
- dash of salt substitute to taste
Method
- Cook fresh vegetable in broth and onion.
- Process or blend. Make roux with the oil and margarine, cooking for a minute to eliminate the raw flour taste.
- Add milk and cook until thick. Add vegetable puree.
- Makes 3 cups, 170 calories per cup, 10 mg fat, 1 mg cholesterol and 441 mg sodium.
