On Line Cookbook

Chedder Cheese Soup

Recipe Information
Lighter on Calories and Fat

The Sacramento Bee, February 16, 2000


  • 1 tbsp (15 ml) butter
  • 1/4 cup (60 ml) finely chopped onion
  • 3 tbsp (45 ml) all-purpose flour
  • 2 cans (12 oz (336 grm). each) evaporated skim milk
  • 1 cup (225 ml) fat-free chicken stock
  • 1/8 tsp (1 ml) white pepper
  • 1 tbsp (15 ml) Dijon-style mustard
  • 1/2 tsp (2 ml) Wordestershire sauce
  • 1 drop tabasco sauce
  • 2 cups (475 ml) reduced-fat sharp chedder cheese, grated
  • Melt the butter in a large sauce pan and add the onion.
  • Cover and cook until the onion is soft and translucent, about 7 minutes.
  • Add the flour and cook, stirring constantly, for 3 minutes--do not brown.
  • While the onion is cooking, combine the milk and chicken stock in another saucepan and bring to a boil (or pour the milk and stock into a nonmetal bowl and heat in a microwave oven).
  • Remove onion mixture from the heat and add the boiling milk and stock all at once, stirring constantly with a wire whisk.
  • Return the saucepan to the heat and cook over low heat for 30 minutes, stirring occasionally to prevent scorching.
  • Add all the other ingredients and cook, stirring constantly, until cheese is completely melted.
Per serving, appproximately: 228 cal, 21g protien, 19 g carb, 8 g fat, 30 mg chol, 398 mg sodium.