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Curried Cream Of Tomato Soup With Apples

low fat, soups/stews

2 tablespoons margarine
1 1/2 cups finely-chopped onion
1 cup finely-chopped celery
1 teaspoon minced garlic
6 tablespoons curry powder
3 cups canned tomatoes; drained
1 bay leaf
1/2 teaspoon thyme
1 cup long-grain rice
6 cups unsalted chicken broth
1 cup skim milk
1 1/2 cups cubed apple
Salt; to taste
Freshly-ground black pepper; to taste

Melt the margarine in a large kettle. Add the chopped onion, celery and garlic. Cook, stirring until tender. Add the curry powder and cook, stirring about 1 minute. Add drained tomatoes, bay leaf, thyme and rice. Stir constantly while bringing to a boil. Add chicken broth. Return to boil and then simmer for about 30 minutes. When rice is tender, remove the bay leaf. Pour the soup into a food processor or blender and blend until smooth. Return the soup to the kettle, add the milk and apple cubes. Increase temperature and serve hot. This recipe yields 8 generous servings. Comments: Curry is sweet, not spicy. Do not blend the soup if you prefer a more chunky soup. Nutritional Analysis Per Serving: Calories 215; Fat (grams) 5; Percent calories from fat 21; Percent polyunsaturated 8; Percent saturated 5; Percent monounsaturated 8; Cholesterol (milligrams) 0; Sodium (milligrams) 240; Protein (grams) 9; Carbohydrate (grams) 9; Fiber (grams) 2.5.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 154 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 27g Carbohydrate; 1mg Cholesterol; 187mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 starch, 1 vegetable, 1 fat serving. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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