Directions:
- In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
- Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.67 Kcal (983 kJ) | ||
| Calories from fat | 114.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.69g | 20% | |
|---|---|---|---|
| Cholesterol | 37.18mg | 12% | |
| Sodium | 292.62mg | 12% | |
| Potassium | 450.47mg | 10% | |
| Total Carbs | 22.9g | 8% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 7.87g | 16% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 187.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 86.59 Kcal (363 kJ) | ||
| Calories from fat | 42.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 20% | |
|---|---|---|---|
| Cholesterol | 13.72mg | 12% | |
| Sodium | 107.97mg | 12% | |
| Potassium | 166.22mg | 10% | |
| Total Carbs | 8.45g | 8% | |
| Sugars | 2.21g | 24% | |
| Dietary Fiber | 1.39g | 15% | |
| Protein | 2.9g | 16% | |
| Vitamin C | 4.4mg | 20% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.3mg | 5% | |
| Calcium | 69mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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