Directions:
- Cook carrots, celery and stock until carrots are tender.
- Saute onions in butter.
- Slowly add flour to make a roux.
- Slowly add milk to make a thick sauce.
- Reduce heat- do not boil.
- Slowly add stock/vegi mixture.
- 5-10 minutes before serving add in cheddar cheese and stir until melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.09 Kcal (1349 kJ) | ||
| Calories from fat | 155.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.33g | 27% | |
|---|---|---|---|
| Cholesterol | 50.39mg | 17% | |
| Sodium | 979.13mg | 41% | |
| Potassium | 635.37mg | 14% | |
| Total Carbs | 23.62g | 8% | |
| Sugars | 8.37g | 33% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 18.43g | 37% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.8mg | 4% | |
| Calcium | 458.4mg | 46% | |
| Amount Per 100 g | |||
| Calories | 74.15 Kcal (310 kJ) | ||
| Calories from fat | 35.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 27% | |
|---|---|---|---|
| Cholesterol | 11.6mg | 17% | |
| Sodium | 225.41mg | 41% | |
| Potassium | 146.27mg | 14% | |
| Total Carbs | 5.44g | 8% | |
| Sugars | 1.93g | 33% | |
| Dietary Fiber | 0.51g | 9% | |
| Protein | 4.24g | 37% | |
| Vitamin C | 0.4mg | 3% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.2mg | 4% | |
| Calcium | 105.5mg | 46% | |
* 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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