Tuna Broccoli Soup

• 2 c. chopped broccoli
• 1 chopped onion
• 1 clove garlic, minced
• 4 Tbsp. butter
• 3 Tbsp. whole wheat flour
• 1 Tbsp. basil
• 3 c. hot milk
• 1 1/2 c. hot vegetable broth
• 1 c. sliced mushrooms
• 1 (6 1/2 to 7 oz.) can tuna

1. In Dutch oven, saute broccoli, onion and garlic in 2 tablespoons butter until broccoli is crisp-tender.
2. Remove sauted vegetables to a bowl and cover.
3. Melt remaining butter in Dutch oven.
4. Stir in flour and basil until well blended.
5. Cook over low heat for 2 minutes, stirring constantly.
6. Add hot milk and broth, all at once.
7. Beat with wire whisk to combine.
8. Stir over heat until mixture thickens.
9. Add mushrooms and simmer 15 minutes. Remove from heat and stir in tuna and vegetables.
10. Garnish with nutmeg and broccoli florets.
11. Serves 4 to 6.

broccoli, onion, clove garlic, butter, whole wheat flour, basil, hot milk, vegetable broth, mushrooms, tuna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349707 (may not work)