Broccoli-cheese soup

4 Servings

Quantity Ingredient
3½ cup Skim milk
½ cup Skim evaporated milk
1½ tablespoon Cornstarch
¼ teaspoon Pepper
2½ teaspoon Chicken bouillon
1 dash Hot sauce
¼ teaspoon Dry mustard
1 cup Shredded Swiss cheese; divided
1 pack Frozen; (10 oz.) chopped broccoli, thawed and drained
¼ teaspoon Imitation butter flavoring
\N \N Chopped chives (optional)
\N \N Carrot curls (optional)

Combine skim milk, evaporated milk, cornstarch, pepper, bouillon, hot sauce and mustard in large saucepan; stir well. Cook over medium heat, stirring constantly until smooth and thickened. Add ½ cup cheese, stir until cheese melts. Add broccoli and butter flavoring, cook until thoroughly heated. Ladle into 4 bowl and sprinkle with remaining cheese. Garnish with chives and carrots if desired.

Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" <diane@...> on Nov 22, 1997

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