Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Fresh Broccoli, chopped or |
\N \N | 10 oz frozen broccoli |
¼ cup | Celery, diced |
¼ cup | Onion, chopped |
1 cup | Low Sodium Chicken Broth |
2 cups | Nonfat Milk |
2 tablespoons | Cornstarch |
¼ teaspoon | Salt |
\N dash | Black Pepper |
\N dash | Ground Thyme |
¼ cup | Swiss Cheese, grated |
Place vegetables and broth in saucepan. Bring to boiling, reduce heat, cover and cook until vegetables are tender about 8 minutes. Mix milk, corn starch, salt, pepper & thyme; add to cooked vegetables. Cook stirring constantly, until soup is lightly thickened and mixture just begins to boil. Add cheese and stir until melted. Serve.
Per serving (1 cup): 115 calories, 10 mg cholesterol, 225 mg sodium Typed & Posted by Anne Marie Chiappetta.
Submitted By ANNE MARIE CHIAPPETTA On 04-21-95