KitchenAid KSB5 Instructions and Recipes - Page 25

Cheesy Potato Soup 1 tablespoon margarine or butter 1⁄2 cup chopped onion 1 can (141⁄2 oz.) reduced-sodium chicken broth 1 cup water 3 cups peeled and cubed potatoes 1⁄2 cup chopped carrots 1 teaspoon Worcestershire sauce 1⁄8 teaspoon pepper 1 cup shredded Cheddar cheese Chopped fresh chives, if desired Shredded Cheddar cheese, if desired Heat margarine in large saucepan over mediumhigh heat. Add onion and cook about 2 to 3 minutes. Add broth, water, potatoes, and carrots. Bring to a boil. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 10 to 15 minutes. Cool 5 minutes. Pour half of cooled potato mixture in blender jar. Cover and blend at STIR about 30 seconds. Add remaining potato mixture. Cover and blend at STIR about 30 seconds. Blend at PUREE about 15 to 20 seconds. Return mixture to saucepan. Add Worcestershire sauce and pepper. Simmer until thoroughly heated, about 3 to 5 minutes. Stir in cheese and cook, uncovered, over low heat until melted. Sprinkle with fresh chives and additional shredded Cheddar cheese, if desired. Yield: 4 (1 cup) servings. Per serving: About 265 cal, 11 g pro, 28 g car, 12 g fat, 30 mg chol, 426 mg sod. Cream of Broccoli and Corn Soup 2 tablespoons margarine or butter 1⁄3 cup chopped onion 2 tablespoons allpurpose flour 1⁄4 teaspoon dry mustard 1⁄4 teaspoon dried thyme 1⁄8 teaspoon pepper 1 can (141⁄2 oz.) reduced-sodium chicken broth 1⁄2 cup water 1 package (16 oz.) frozen broccoli cuts 11⁄2 cups frozen whole kernel corn 1 cup skim or lowfat milk Heat margarine in large saucepan over mediumhigh heat. Add onion and cook about 2 to 3 minutes. Stir in flour, dry mustard, thyme, pepper, broth, and water. Bring to a boil; stir constantly. Reserve 1 cup small broccoli florets. Add remaining broccoli to saucepan. Reduce heat to low and simmer, uncovered, until broccoli is tender, about 10 minutes. Cool 5 minutes. Pour half of cooled broccoli mixture into blender jar. Cover and blend at STIR about 10 to 15 seconds. Add remaining broccoli mixture. Cover and blend at MIX about 15 to 30 seconds. Return mixture to saucepan. Add reserved broccoli florets, corn, and milk. Simmer until broccoli florets are tender, about 5 to 10 minutes. Yield: 4 ( 11⁄4 cup) servings. Per serving: About 193 cal, 9 g pro, 27 g car, 7 g fat, 1 mg chol, 323 mg sod. 23