Cream of Cheese Soup
Yield
3 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| ½ | cup |
celery
sliced |
|
| 1 ¼ | cups |
water
|
|
| ½ | cup |
light cream (half&half)
half-and-half |
|
| ⅔ | cup |
sharp cheddar cheese spread
|
*
|
| 1 | teaspoon |
chicken broth
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅓ | cup |
white wine
dry |
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 118 | ml |
celery
sliced |
|
| 296 | ml |
water
|
|
| 118 | ml |
light cream (half&half)
half-and-half |
|
| 158 | ml |
sharp cheddar cheese spread
|
*
|
| 5 | ml |
chicken broth
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 79 | ml |
white wine
dry |
*
|
| 1 | x |
paprika
|
*
|
Directions
Melt butter in 3-quart saucepan over medium heat.
Cook and stir onions and celery in butter until onions are tender, about 8 minutes.
Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg.
Heat to boiling over medium heat, stirring constantly; stir in wine.
Heat to boiling.
Boil and stir 1 minute.
Sprinkle each serving with paprika and garnish with croutons.
