Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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2 cups chopped fresh or frozen broccoli

1/2 cup chopped onion

1 14-1/2oz can low-sodium chicken broth

2 tablespoons cornstarch

1 12oz can evaporated skim milk

Instructions: In a saucepan, combine broccoli, onion, and broth, simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. In a small bowl, whisk cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 3/4-cup serving equals 2 vegetable, 1/2 skim milk; also, 112 calories, 157 mg sodium, 5 mg cholesterol, 18 gm carbohydrate, 9 gm protein, 1 gm fat.

Serves: 4

Food Exchanges: