Low Carb Soups And Stews Recipes

Ingredients:

1 1/2 cup fine chop cooked vegetables
3 1/2 cup fat-free chicken broth
1/4 cup all-purpose flour
2 tbsp melted margarine
1 salt to taste
1 sprinkle of pepper, optional

Instructions:

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.

Servings: 4