Soup, Cheese Bacon Lc-5.6/sdairy- cheese, meat- pork- bacon 6 slice bacon; cooked, crumbled 1/2 cup celery; chopped 1/2 cup onion; chopped 1/2 cup green bell pepper; chopped 2 tbs soy protein isolate; /soy flour for thickening 1/2 tsp salt 1/2 tsp pepper 1 1/2 cup water 1 1/2 cup heavy cream 1 can (14.5 oz) chicken broth 2 cup Cheddar cheese, sharp; shredded Remove bacon from drippings. Add vegetables to bacon drippings and cook until tender. Blend in flour, salt and pepper, stir well. Gradually stir in cream, water and chicken broth. Cover and cook until thickened and bubbling, stirring occasionally. Add cheese, stirring until melted. Top each serving with bacon crumbles. 6 servings. NYC Nutrition Analysis (per serving or yield unit): water=244.7 g; calories=567.1; protein=26.77 g; total fat=49.03 g; carbohydrate=6.76 g; dietary fiber=1.2 g; ash=5.08 g; calcium=630.1 mg; phosphorus=515 mg; iron=1.7 mg; sodium=989.1 mg; potassium=308.5 mg; magnesium=35.79 mg; zinc=2.95 mg; copper=0.18 mg; manganese=0.23 mg; vitamin A=1946 IU; vitamin E=0.9 mg ATE; thiamin=0.08 mg; riboflavin=0.41 mg; niacin=1.35 mg; pantothenic acid=0.59 mg; vitamin B6=0.16 mg; folate=38 ug; vitamin B12=0.83 ug; vitamin C=17.21 mg; saturated fat=30.61 g; monounsaturated fat=14.03 g; polyunsaturated fat=1.78 g; cholesterol=165 mg; selenium=11.6 ug; refuse=2.%; %cal as carb:prot:fat=5:19:77; WW Pts=15.19; (complete analysis) |
