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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âMy family loves this tasty, satisfying soup made from a recipe that I developed myself,â says field editor Esther Shank of Harrisonburg, Virginia. Ingredients:
4 cups fresh small broccoli florets |
2 medium potatoes, diced |
1-1/2 cups water |
2 medium carrots, thinly sliced |
1 large onion, chopped |
1 celery rib, finely chopped |
4 cups fat-free milk, divided |
2 teaspoons reduced-sodium chicken bouillon granules |
1 teaspoon worcestershire sauce |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup king arthur unbleached all-purpose flour |
1 cup cubed reduced-fat process cheese (velveeta) |
Directions:
1. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
2. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted. Yield: 6 servings.
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