This cheesy and creamy soup is for you, whether you are lactose intolerant or not.
Dietitian’s tip: Use either whole milk or lactose-free whole milk. Cheddar cheese, like all aged cheeses, contains very little lactose so you can enjoy without symptoms. For a healthy balance to your meal, accompany this treat with a side salad or roasted vegetables.
Prep time: 10 min Cook time: 30 min
Sliced baby portabella mushrooms
1 cup yellow onion, peeled, sliced
1 tablespoon garlic, peeled, minced
1 tablespoon vegetable oill
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter
1/4 cup flour
2 cups low-sodium chicken broth
2 cups lactose-free whole milk
2 cups shredded cheddar
In a large sauce pan, sauté mushrooms, onion, and garlic in vegetable oil over medium heat, for 3 to 5 minutes. Season with salt and pepper.
Add butter to pan and melt over medium heat; add flour, stirring constantly for 2 to 3 minutes or until incorporated.
Gradually add chicken broth and milk, stirring until incorporated; bring to a boil over medium-high heat.
Reduce to a simmer over medium-low heat; cook for 10 to 15 minutes or until soup is thickened.
Stir in cheddar cheese and simmer for an additional 3 to 5 minutes or until cheese is melted.
Tip: Soup can be made up to one day in advance, and reheated
Per serving: Calories 210, Total Fat 14g 22%, Saturated Fat 7g 35 %, Trans Fat 0g, Cholestrol 35mg 12%, Sodium 290mg 12%, Total Carbohydrate 10g 3%, Dietary Fiber 1g 4%, Sugars 3g
Recipe Courtesy of National Dairy Council®