Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tb (25 mL) Butter
- 1/4 c (50 mL) Onion, finely chopped
- 1/4 c (50 mL) Carrot, finely chopped
- 1/4 c (50 mL) Celery, finely chopped
- 2 tb (25 mL) Flour
- 1/4 ts (1 mL) Dry Mustard
- 1 pn Nutmeg
- 1 pn Pepper
- 3 c (750 mL) Chicken Stock
- 1 1/2 c (375 mL) Light Cream
- 1 (250 mL) Milk or Beer
- 1 1/2 c (375 mL) Cheddar Cheese, shredded
- 1 d Worcestershire Sauce
- Salt
- =
Directions
In a heavy saucepan, melt butter, cook onion, carrot, and celery for about
5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg
and pepper; cook for 2 to 3 minutes.
Stir in chicken stock; simmer for about 20 minutes or until vegetables are
tender. If desired, puree until smooth in blender or food processor.
(Note: this is where the hand blender comes in REAL handy-- Grin!)
Add cream and milk or beer and bring almost to a boil. Add cheese; heat
until just melted, stirring constantly. Add Worcestershire and a little
Makes 6 servings.