MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Cream of Vegetable Soup
  Categories: Soups/stews, Diabetic, Crockpot, Low-fat/cal
       Yield: 4 servings
  
   1 1/2 c  Fine chop cooked vegetables         2 tb Melted margarine
   3 1/2 c  Fat-free chicken broth                   Salt to taste
 	1/4 c  All-purpose flour			Sprinkle of pepper,
    optional
  
   Use one or a combination of:  asparagus, broccoli, carrots,
   cauliflower, celery, mushrooms, onions, string beans.
   
   Cook vegetables, drain well and chop into small pieces.  Use within 30
   minutes or refrigerate them.
   
   Place broth in a saucepan and bring to a simmer over moderate heat.
   Place flour, dry milk and melted margarine in a small bowl and mix
   well to form coarse crumbs.  Stir the flour mixture into the
   simmering broth using a wire whip.
   
   OR add the flour mixture to cold broth, cook and stir over moderate
   heat to form a sauce.  Cook and stir over moderate heat until mixture
   is smooth and the starchy taste is gone.  Add the vegetables to the
   sauce and reheat to serving temperature.  Taste for seasoning and add
   salt and pepper. (Nutritive values are based on the use of commercial
   broth with no added salt.)  Serve hot.  Makes 4 cups.
   
   1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
   carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
   
   Low-sodium diets:  Use fresh or frozen vegetables cooked without salt,
   low-sodium broth and salt-free margarine.  Do not add salt.
   
   Low-cholesterol diets:  May be used as written.
   
   Source:  The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
   Shared but not tested by Elizabeth Rodier Dec 93
   
   Suggestions:  Experiment with herbs or spices.  A big fancy hotel is
   serving Ginger Carrot Soup....maybe try 1/4 tsp to start.
  
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