Broccoli Soup

• 1 1/2 c. broccoli, chopped or 1 (10 oz.) pkg. frozen chopped broccoli
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 c. unsalted chicken broth
• 2 c. skim milk
• 2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. ground thyme
• 1 oz. Swiss cheese, shredded (about 1/4 c.)

1. In large saucepan, place broccoli, celery, onion and broth. Bring to boil; cover and simmer 8 minutes until vegetables are tender.
2. In medium bowl, combine milk, cornstarch, salt, pepper and thyme.
3. Add milk mixture to vegetable mixture and cook until soup is slightly thickened and just begins to boil (about 4 to 5 minutes), stirring constantly.
4. Remove from heat and add cheese, stirring until melted.
5. Makes 4 servings.
6. (Recipe can be doubled nicely.)

broccoli, stalks celery, onion, chicken broth, milk, cornstarch, salt, pepper, ground thyme, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331629 (may not work)