Atkins Cheese Recipes

Ingredients:

4 strips bacon
1 small onion, chopped
1/2 tsp dry mustard
1/4 tsp freshly-ground black pepper
1 can reduced-sodium chicken broth - (14
4 tsp ThickenThin Not/Starch thickener
2 cup half-and-half
12 oz shredded cheddar cheese
1/2 tsp paprika, (optional)

Instructions:

In a large saucepan over medium heat, cook bacon 6 minutes, until crisp.
Remove and drain on paper towels. Crumble bacon.

Add onion to bacon fat in saucepan; cook 3 minutes, until onion just begins
to brown.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low.
Whisk in thickener. Add half-and-half, cheese and paprika; stir until
cheese is melted. Ladle soup into four heated soup bowls. Garnish with
crumbled bacon.

This recipe yields 4 servings.

Carbohydrates: 9 grams
Net Carbs: 7.5 grams
Fiber: 1.5 grams
Protein: 29 grams
Fat: 44 grams
Calories: 567

Description:
"Sharp cheddar combined with the bite of dry mustard and the smoky taste of
bacon makes a quick, tasty and filling soup."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 355 Calories; 28g Fat (71.6%
calories from fat); 22g Protein; 4g Carbohydrate; 1g Dietary Fiber; 89mg
Cholesterol; 529mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 4 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4