Sour Cream Broccoli Soup

• 1 large onion, chopped
• 1 garlic clove, minced
• 1 tablespoon butter
• 2 cups water
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 3 medium carrots, thinly sliced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 1 bunch broccoli (about 1-1/2 pounds)
• 5 tablespoons reduced-fat sour cream

1. In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly.
3. In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.

onion, garlic, butter, water, condensed chicken broth, carrots, mustard, ground cumin, ground nutmeg, broccoli, sour cream

Taken from www.tasteofhome.com/recipes/sour-cream-broccoli-soup/ (may not work)