Cream of Broccoli Soup

Friday, December 21st 2007, 6:03 pm
By: News 9

6 (1 cup) servings

1 (10 oz.) package frozen chopped broccoli
Vegetable cooking spray
2 tablespoons reduced-fat margarine
1 cup sliced fresh mushrooms
2/3 cup chopped onion
1 (12 oz.) can evaporated skimmed milk
3/4 cup canned no-salt-added chicken broth, undiluted
1 cup skim milk
1/2 teaspoon salt substitute
1/4 teaspoon dried whole thyme
1 teaspoon pepper
Corn starch to thicken

Cook broccoli according to package directions; drain well. Set aside. Coat a large saucepan with cooking spray; add margarine. Place over medium heat until margarine melts. Add mushrooms and onions; sauté until tender. Gradually add chicken broth, evaporated skim milk, and regular skim milk. Add cornstarch until desired consistency. Cook, stirring constantly until mixture is thickened and bubbly. Add broccoli, salt, thyme, and pepper; cook, stirring frequently until mixture is thoroughly heated.

Nutrition Facts:
155 calories, 3g fat, 3mg cholesterol, 200mg sodium

Tiffany Steers, M.S., R.D. L.D.