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Old 01-07-2005, 01:38 PM   #1
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REC-Canadian Cheese Soup with Pumpernickel Croutons

Canadian Cheese Soup with Pumpernickel Croutons

3 (1 oz) slices pumpernickel bread, cut into ½” cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp butter
¾ c flour
2 (16 oz) cans fat-free, less-sodium chicken broth, divided
3 c 2% reduced-fat milk
½ tsp salt
½ tsp paprika
½ tsp freshly ground black pepper
1 ½ c (6 oz) shredded reduced-fat sharp cheddar cheese

Preheat oven to 375F.

Place bread cubes on a jellyroll pan, and bake at 375F for 15 minutes or until toasted.

While the croutons bake, combine onion, carrot, and celery in a food processor, and pulse until chopped. Melt butter in a large saucepan over medium-high heat. Add vegetables. Sauté 4 minutes or until tender.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk. Add flour mixture to pan. Stir in 1 can of broth; bring to a boil. Reduce heat to medium, and cook 10 minutes or until thick. Stir in milk, salt, paprika, and pepper. Cook for 10 minutes. Remove from heat. Add the cheese, and stir until cheese melts. Ladle soup into bowls and top with croutons.

Serves 8


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Old 01-07-2005, 01:55 PM   #2
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this sounds good, PA. Colorful, too! And aren't you the clever one for coming up with these healthier ingredients too!

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Old 01-07-2005, 02:01 PM   #3
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Actually I think the clever one for this recipe was Cooking Light. But it is nice and rich even though it's healthy.
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Old 01-07-2005, 02:11 PM   #4
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Thanks PA baker! I'll have to try this :)
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Old 01-07-2005, 03:49 PM   #5
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That sounds delicious and very warming on cold days. And a good way of boosting the calcium intake as well.
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