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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (291g) Recipe makes 4 servings |
||
| Calories 148 | ||
| Calories from Fat 38 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.3g | 6% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 977mg | 40% | |
| Potassium 544mg | 15% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 8.0g | ||
| Protein 9.1g | 18% | |
Curried Shrimp and Cheddar Soup
From: *Parsley*
On May 23, 2008
Yippee! A soup that is easy, thick, creamy, cheesey, healthy and low-fat!!!! The recipe as written, however, is just way, way too thick.... like pudding consistancy after pureeing. I added about 1 cup of fat free milk (note: I doubled the recipe) and it was the perfect thickness. I added some salt and pepper and would probably add some garlic next time, too. My little ones loved this. Thanx for sharing!
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