Directions:
- Combine broccoli, celery, carrots, water, and chicken bouillon in a large soup pot. Boil 20-30 minutes.
- While vegetables are cooking - In a saucepan, saute onion in butter until tender.
- Add cornstarch and flour to butter mixture, stirring until browned.
- Gradually add milk and cook, stirring constantly, until thick. Add shredded cheese and stir until melted.
- Add the cheese sauce to the broccoli mixture and stir until well combined. Simmer until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.91 Kcal (921 kJ) | ||
| Calories from fat | 91.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 16% | |
|---|---|---|---|
| Cholesterol | 28.98mg | 10% | |
| Sodium | 641.22mg | 27% | |
| Potassium | 516.97mg | 11% | |
| Total Carbs | 22.04g | 7% | |
| Sugars | 8.97g | 36% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 69mg | 115% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 324.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 58.88 Kcal (247 kJ) | ||
| Calories from fat | 24.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 16% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 10% | |
| Sodium | 171.68mg | 27% | |
| Potassium | 138.41mg | 11% | |
| Total Carbs | 5.9g | 7% | |
| Sugars | 2.4g | 36% | |
| Dietary Fiber | 0.91g | 14% | |
| Protein | 2.85g | 21% | |
| Vitamin C | 18.5mg | 115% | |
| Iron | 0.3mg | 7% | |
| Calcium | 86.9mg | 32% | |
* 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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