Low-Fat Broccoli Soup

• 1/2 c. onion, chopped
• 1/4 c. finely grated carrot
• 1 can chicken broth (16 oz.)
• salt and pepper to taste
• 1 bunch broccoli
• 2 cans evaporated skim milk
• cornstarch thickening
• 1 c. low-fat shredded Cheddar cheese (optional)

1. Spray Dutch oven 2 or 3 times with cooking oil spray.
2. Add onion and saute until transparent.
3. Peel and trim broccoli stems, then chop entire bunch into small pieces.
4. Add chicken broth to Dutch oven and heat to boiling.
5. Add broccoli, cooking until tender-crisp, about 3 minutes.
6. Add the evaporated milk.
7. Heat until steaming.
8. Mix 3 tablespoons of cornstarch and 4 to 5 tablespoons of skim milk together and stir until smooth.
9. Add to broccoli soup, stirring until thickened.
10. Add carrot and cheese, if desired.
11. Serve immediately.
12. Serves 4 to 6.

onion, carrot, chicken broth, salt, broccoli, milk, cornstarch thickening, lowfat shredded

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074455 (may not work)