Added to shopping list. Go to shopping list.
Ingredients45 m servings 253 cals
Original recipe yields 6 servings
- In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
- Stir in the margarine and heat until melted. Add lettuce and saute for 2 minutes over medium heat. Whisk in the flour and heat stirring constantly until evenly cooked, about 3 minutes. Remove from heat and stir in the hot water, chicken soup base and tomato. Season with nutmeg and cayenne. Reheat the soup to boiling, stirring frequently. Reduce to a simmer and cook for about 6 minutes, stirring occasionally until thickened. Stir in the half and half and serve hot.
Per Serving: 253 calories; 19.2 g fat; 14.2 g carbohydrates; 6.2 g protein; 31 mg cholesterol; 616 mg sodium. Full nutrition
ReviewsRead all reviews 2