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    Iowa Style Onion Soup

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 4 (1 1/2 cups)
    *Freezes Well

    List of Ingredients

    • 3 cups thinly sliced onions
    • 1 cup fresh or frozen whole-kernel corn, thawed
    • 1 3/4 cups (one 14 1/2-ounce can) Swanson Beef Broth
    • 1 1/4 cups water
    • 1 teaspoon dried parsley flakes
    • 4 slices reduced-calorie French or white bread, toasted and cut into cubes
    • 4 (3/4-ounce) slices Kraft reduced-far American cheese


    1. In a 8-cup glass measuring bowl, combine onion, corn, beef broth, water, and parsley flakes. Cover and microwave on HIGH (100% power) for 6 to 8 minutes or until onion is tender, stirring after 3 minutes. Evenly ladle soup mixture into 4 microwave-proof soup bowls. Sprinkle bread cubes evenly into bowls. Top each with 1 slice American cheese. Continue to microwave on HIGH for 2 to 3 minutes or until cheese starts to melt. Serve at once.

    Final Comments

    HINT: Thaw corn by placing in a colander and rinsing under water for one minute.

    Each serving equals:
    HE: 1 1/2 Vegetable, 1 Bread, 1 Protein, 9 Optional Calories
    172 Calories, 4gm Fat, 8gm Protein, 26gm Carbohydrate,
    813mg Sodium, 157mg Calcium, 5gm Fiber
    DIABETIC: 1 1/2 Vegetable, 1 1/2 Starch, 1 Meat

    "Corn... On & Off the Cob Cookbooklet, page 5."




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