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This thick and tasty soup recipe is best enjoyed in moderation.
4 cups chopped broccoli
2 cups shredded carrots (2 large carrots)
1 1/2 cups chopped mushrooms
3 cloves garlic, minced
3 tbsp Smart Balance® Omeg-3 Buttery Sticks
1 1/5 tsp granulated onion
4 cups chicken broth
3 cups milk
4 cups shredded cheddar cheese
1 cup water
1 cup water and 5 tbsp flour – whisked together in a small bowl
1 (16 oz) box tiny shell pasta
3 tbsp of Smart Balance® Omeg-3 Buttery Sticks for pasta
Salt and pepper
In a large skillet, melt 3 tbsp of butter. Add garlic and granulated onion to skillet. Cook until garlic is fragrant. Add shredded carrots to the skillet and cook for 3-4 minutes.
In a stock pot bring 4 cups of chicken broth to a boil. Add cooked carrots to chicken broth and stir.
Add in the water/flour mixture and whisk. Bring to a boil and then reduce to a simmer. Let cook for 5-10 minutes or until it starts to thicken.
Meanwhile, start boiling water for the pasta. Salt water and cook pasta until tender, about 12 minutes. Drain pasta and return to warm pot. Stir in 3 tbsp of butter to pasta.
Add chopped mushrooms to broth. Stir in 3 cups milk and 1 cup water. Stir in broccoli.
Add 4 cups shredded cheddar cheese. Stir. Simmer on low for 20-30 minutes. Season with salt and pepper.
(If too thick, add more milk or water until desired constancy is reached.)
Makes 10 servings.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Saturated Fat 12g
Mono Fat 6g
Poly Fat 3g
Trans Fatty Acid 0g
Dietary Fiber 3g
Total Sugars 8g