Directions:
- Cook vegetables in small amount of water until almost done. In large pot, combine broth, bouillon and sherry. Bring to a warm stage. Make roux by melting margarine and mix with flour. Should be paste consistency. Add roux slowly to broth mixture and stir well to blend. Keep at warm stage, not to hot or boiling as not to ruin the roux. Add undrained cooked vegetables, then add cheeses, stirring constantly. Cook for 15 to 20 minutes stirring as needed to avoid burning or sticking to bottom of pan.
- OPTIONAL: I have added broccoli, cauliflower, and diced ham instead of other veggies. Very Good! If soup is too thick, add milk. If too salty, cut back on bullion and velveeta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.67 Kcal (2435 kJ) | ||
| Calories from fat | 405.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.09g | 69% | |
|---|---|---|---|
| Cholesterol | 24.14mg | 8% | |
| Sodium | 1175.55mg | 49% | |
| Potassium | 239.56mg | 5% | |
| Total Carbs | 32.11g | 11% | |
| Sugars | 4.1g | 16% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.8mg | 10% | |
| Calcium | 275.6mg | 28% | |
| Amount Per 100 g | |||
| Calories | 290.63 Kcal (1217 kJ) | ||
| Calories from fat | 202.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.53g | 69% | |
|---|---|---|---|
| Cholesterol | 12.06mg | 8% | |
| Sodium | 587.36mg | 49% | |
| Potassium | 119.7mg | 5% | |
| Total Carbs | 16.04g | 11% | |
| Sugars | 2.05g | 16% | |
| Dietary Fiber | 2.13g | 17% | |
| Protein | 4.97g | 20% | |
| Vitamin C | 2.3mg | 8% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 0.9mg | 10% | |
| Calcium | 137.7mg | 28% | |
* 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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