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Broccoli Cheese Soup
3 cans (14-1/2 oz each) reduced-sodium chicken broth 2 (16 oz each) pkgs frozen cut broccoli 1 small onion coarsely chopped 1 tsp bottled minced garlic 1-1/2 dry cups Carnation Instant Nonfat Dry Milk 1/2 cup water 1/4 cup all-purpose flour 1 cup shredded cheddar cheese Heat broth in large saucepan to boiling. Add broccoli, onion and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan. Combine dry milk, water and flour in medium bowl; mix well. Stir into soup; season with salt and ground black pepper. Heat through. Add cheese. Stir over low heat until melted. Sprinkle with additional cheese, if desired. Serves 6 Calories 220;Fat 7g;Chol 20mg;Sodium 720mg;Carb 24g;Fiber 5g;Protein 20g |
