3 cn Cheddar cheese soup
1/2 cup white wine; /water
1 tsp garlic salt


Empty soup cans into large casserole or pot. Add garlic salt, water, and mix very well. Cube bread and put on baking sheets. Place in oven at 350~F. Heat cheese mixture in microwave or on stove top. As soon as bread is hard, put cheese mixture in heated fondue pot and bread in a basket. Serve, using long forks to dip bread in cheese.
Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; 342mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NYC Nutrition Analysis (per serving or yield unit): water=135.9 g; calories=198.3; protein=6.45 g; total fat=12.42 g; carbohydrate=12.64 g; dietary fiber=1.22 g; ash=4.54 g; calcium=171.2 mg; phosphorus=164.4 mg; iron=0.95 mg; sodium=1532 mg; potassium=199.4 mg; magnesium=6.63 mg; zinc=0.78 mg; copper=0.16 mg; manganese=0.4 mg; vitamin A=1291 IU; vitamin E=0.24 mg ATE; thiamin=0.02 mg; riboflavin=0.16 mg; niacin=0.49 mg; pantothenic acid=0.11 mg; vitamin B6=0.03 mg; folate=4.61 ug; saturated fat=7.91 g; monounsaturated fat=3.52 g; polyunsaturated fat=0.35 g; cholesterol=35.05 mg; alcohol=1.91 g; selenium=5.53 ug; refuse=0.%; %cal as carb:prot:fat=27:14:59; WW Pts=4.76; (complete analysis)
Preparation Time: 0:00
NYC Nutrilink: N961^06011,N3793^14106,N218^02047