Title: Cream of Vegetable Soup
Categories: Soup Lowcal
Yield: 4 Servings

1 1/2	c	Fine chop cooked vegetables
3 1/2	c	Fat-free chicken broth
1/4	c	All-purpose flour
2	tb	Melted margarine
		Salt to taste
		Sprinkle of pepper, optional

Use one or a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, string beans.

Cook vegetables, drain well and chop into small pieces. Use within 30 minutes or refrigerate them.

Place broth in a saucepan and bring to a simmer over moderate heat. Place flour, dry milk and melted margarine in a small bowl and mix well to form coarse crumbs. Stir the flour mixture into the simmering broth using a wire whip.

OR add the flour mixture to cold broth, cook and stir over moderate heat to form a sauce. Cook and stir over moderate heat until mixture is smooth and the starchy taste is gone. Add the vegetables to the sauce and reheat to serving temperature. Taste for seasoning and add salt and pepper. (Nutritive values are based on the use of commercial broth with no added salt.) Serve hot. Makes 4 cups.

1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.

Low-sodium diets: Use fresh or frozen vegetables cooked without salt, low-sodium broth and salt-free margarine. Do not add salt.

Low-cholesterol diets: May be used as written.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987 Shared but not tested by Elizabeth Rodier Dec 93

Suggestions: Experiment with herbs or spices. A big fancy hotel is serving Ginger Carrot Soup....maybe try 1/4 tsp to start.

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