Directions:
- Finely chop carrots, celery and scallions. Put them in the cup of water and simmer for 5 minutes. Reserve the vegetable and liquid for later.
- Finely chop the small onion.
- In a large pan, melt the butter and saute the onion until wilted.
- Blend in flour, cook for a few minutes, then slowly add the chicken broth, whisking mixture constantly. Stir until thickened slightly.
- Add the milk and vegetable mixture and bring to a boil.
- Add the salt and pepper, dry mustard and cayenne pepper.
- Grate the cheddar cheese and add the cheese to the mixture.
- Stir until the cheese is melted and the soup is well blended.
- Do not boil the soup after the cheese is added. You risk having the cheese separate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.73 Kcal (995 kJ) | ||
| Calories from fat | 137.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 24% | |
|---|---|---|---|
| Cholesterol | 41.26mg | 14% | |
| Sodium | 662.99mg | 28% | |
| Potassium | 261.23mg | 6% | |
| Total Carbs | 16.02g | 5% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 8.56g | 17% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.6mg | 4% | |
| Calcium | 274.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 83.45 Kcal (349 kJ) | ||
| Calories from fat | 48.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 24% | |
|---|---|---|---|
| Cholesterol | 14.48mg | 14% | |
| Sodium | 232.71mg | 28% | |
| Potassium | 91.69mg | 6% | |
| Total Carbs | 5.62g | 5% | |
| Sugars | 1.72g | 20% | |
| Dietary Fiber | 0.56g | 6% | |
| Protein | 3.01g | 17% | |
| Vitamin C | 2.6mg | 12% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.2mg | 4% | |
| Calcium | 96.4mg | 27% | |
* 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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