DIABETIC RECIPE
Bacon-Cheddar Cheese Soup
4 strips of bacon 1 small onion, chopped 1/2 teaspoon dry mustard 1/4 teaspoon freshly ground pepper 14 ounces chicken broth 4 teaspoons sour cream (or other thickener) 2 cups half-and-half 12 ounces shredded cheddar cheese 1/2 teaspoon paprika (optional)
In a large saucepan over medium heat, cook bacon 6 minute, until crisp. Remove and drain on paper towels. Crumble bacon.
Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in a thickener. Add half-and-half, cheese, and paprika, stir until cheese is melted. Ladle soup into heated soup bowls. Garnish with crumbled bacon.
Serves 4.
Carb Count: 4.25 per serving
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