Skinny broccoli soup

• 4 cups broccoli florets
• 4 cups nonfat milk
• 1 can fat-free condensed milk
• 2 medium yellow onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon pepper
• 12 teaspoon ground nutmeg
• 1 tablespoon parsley
• 1 teaspoon basil
• 1 teaspoon ground sage
• 2 tablespoons cornstarch

1. In a large saucepan, bring milk and condensed milk to a simmer, over med-low heat.
2. Stir constantly to avoid scalding.
3. Add basil, sage, nutmeg, salt to taste, pepper, garlic, and onion.
4. Place cornstarch in a bowl and add about 3-4 tbsp of the hot milk.
5. Stir until smooth.
6. This will help you add the cornstarch to the soup without making lumps.
7. Slowly pour the cornstarch mixture into the soup, stirring constantly, until you like the thickness.
8. If you accidentally make it too thick, just add more milk.
9. If the cornstarch gets lumpy, use a whisk.
10. Add the broccolli and let the soup simmer, still stirring, for about 10 minutes.
11. This will leave the broccolli with a little firmness, but if you like your broccolli softer, just simmer a little longer.

broccoli florets, nonfat milk, condensed milk, yellow onions, garlic, salt, pepper, ground nutmeg, parsley, basil, ground sage, cornstarch

Taken from www.food.com/recipe/skinny-broccoli-soup-27386 (may not work)