Lemony Broccoli and Cheese Soup

• 1 tablespoon canola oil
• 6 cups broccoli, cut into 1-inch pieces
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 4 cups chicken stock
• 3 cups low-fat cheddar cheese, shredded
• 3 tablespoons parmigiano cheese, shredded
• 1 (370 ml) cancarnation fat-free evaporated skim milk
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• salt and pepper
• cheddar cheese (to garnish)
• parmigiano cheese (to garnish)

1. Heat oil in large saucepan on medium heat.
2. Add next 5 ingredients.
3. Cook 3-5 minutes, until tender.
4. Add stock.
5. Bring to a boil, cover pot, reduce heat, and simmer for 30 minutes, or until vegetables are tender.
6. Puree soup in blender or food processor.
7. Return to heat.
8. Stir in cheesses and continue stirring until cheeses melt.
9. Stir in evaporated milk and remaining ingredients.
10. Taste and adjust seasonings, if necessary.

canola oil, broccoli, onion, carrots, garlic, chicken stock, lowfat, parmigiano cheese, cancarnation, mustard, worcestershire sauce, lemon juice, salt, cheddar cheese, parmigiano cheese

Taken from www.food.com/recipe/lemony-broccoli-and-cheese-soup-441898 (may not work)