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Thursday, June 24, 2010

Broccoli Cheese Soup

1.5 cans (14.5 oz ea) reduced-sodium chicken broth

1 pckg (16 oz) frozen cut broccoli

½ small onion, chopped (or 1 tsp powder)

½ tsp bottled minced garlic (or 1 clove)

¾ c nonfat dry milk

¼ c water

1/8 c flour

Salt and ground black pepper

1 c (8 oz) shredded cheddar cheese

Keebler Club crackers

Heat broth in large saucepan to boiling. Add broccoli, onion, and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5-7 min or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor; 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 & pepper. Heat through. Add 1c cheese. Stir over low heat until melted. Sprinkle w/ additional cheese. Serve with Keebler Club crackers.

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