Yield: 4 servings
|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|
|\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