A delicious, wholesome soup perfect for a cold winter's day.
Serves: 6 person(s)
Preparation Time: 12 mins
42.86 g onion, finely chopped
3 Tbsp light buttery spread (2 oz)
3 Tbsp all-purpose flour (1 oz)
0.71 L boiling water
2 chicken stock cubes
2 cup nonfat milk
1 tsp freshly ground black pepper, or to taste
1 Tbsp sherry
1/4 tsp ground or grated nutmeg
Add stock cubes, milk and black pepper. Cook and stir over low heat for 10 minutes.
Add sherry. Just before serving add nutmeg.
Cover and cook on HIGH 4 minutes. Stir in flour then slowly add 1 cup water, stock cubes, nonfat milk, and black pepper. Stir well.
Cover and cook on MEDIUM HIGH 20 minutes. Remove and add 2 remaining cups of boiling water.
Just before serving add sherry and nutmeg.
Serving suggestion is not included in the nutritional analysis.
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