Directions:
- Melt butter in large saucepan.
- Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes.
- Stir in flour and cornstarch.
- Cook about 3-5 minutes.
- Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce.
- Add baking soda and cheese and stir until melted and thickened, about 10 minutes.
- Add parsley, cayenne and Paprika.
- Keep soup warm over very low heat or in a double boiler if not using immediately.
- Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.68 Kcal (1393 kJ) | ||
| Calories from fat | 177.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.77g | 30% | |
|---|---|---|---|
| Cholesterol | 38.22mg | 13% | |
| Sodium | 1397.2mg | 58% | |
| Potassium | 391.53mg | 8% | |
| Total Carbs | 25.01g | 8% | |
| Sugars | 14.54g | 58% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 13.31g | 27% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 347.6mg | 35% | |
| Amount Per 100 g | |||
| Calories | 97.62 Kcal (409 kJ) | ||
| Calories from fat | 52.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 30% | |
|---|---|---|---|
| Cholesterol | 11.22mg | 13% | |
| Sodium | 409.98mg | 58% | |
| Potassium | 114.89mg | 8% | |
| Total Carbs | 7.34g | 8% | |
| Sugars | 4.27g | 58% | |
| Dietary Fiber | 0.35g | 5% | |
| Protein | 3.91g | 27% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 102mg | 35% | |
* 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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