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[quote=Anonymous]This one is a favorite with me and my hubby, and it is healthy to boot!!

Low-fat Broccoli Cheese Soup:

1/3 C "tub margarine" 
1 C chopped yellow-onion 
5 C fat-free, low-sodium chicken broth (Swanson's is great) 
4 medium broccoli crowns, washed, and cut into florets 
4 T unbleached all-purpose flour 
4 T corn starch 
3 C skim, or 1% milk 
2 C Velveeta light, or 2% milk Velveeta, cubbed 
1 C Kraft 2% milk sharp-cheddar cheese, shredded 
2 t low-sodium worcestershire sauce 
2 T garlic powder 
1 T white pepper 
Salt and pepper to taste
Directions:
1.In a large, non-stick dutch-oven, melt margarine over a medium-heat. Add onion, and allow to cook until it is soft and translucent. 
2.Pour chicken broth into pot, and bring to a boil. Once boiling add broccoli, and a tsp of salt. Allow broccoli to cook, stirring occasionaly, over a medium heat for 10 mins or until tender. 
3.In a measuring glass, whisk together corn starch, flour and milk until well-blended and no "chunks" appear. 
4.While the broccoli and broth is boiling, SLOWLY whisk the flour mixture into the pot, until evenly blended. 
5.Lower heat to medium-low and add white pepper, garlic and worcestershire sauce. Stir well. 
6.SLOWLY whisk in small-handfulls of the cheese (first the Velveeta, then the cheddar). Stir well after each handfull, to be sure it is melting and mixing in correctly. 
7.Once all the cheese is added, continue stirring over medium-low heat, until soup thickens and all the cheese is melted in. 
8.Remove from burner and allow to cool for 5 minutes, stirring occasionally. 
9.Serve in large soup bowls. 
10.Crusty french-bread and toasted rye bread make great accompaniments. 
Footnotes:
**For your margarine use any low-fat, low-sodium tub maragarine. Stick margarine still tends to be high in fat. Some brands that are good; Parkay, Brummel and Brown, or Country Crock. Go for what you like, as personal taste is important. **Broccoli can be cut according to personal preference on size, and whethter or not you keep stems. **Remember to keep the soup on a medium-low heat and to continue stirring after cheese is added, to prevent burning **At the end, you can add more cheese if you desire a 'thicker' soup, and you can add more seasoning if you want more flavor. **The recipe I used stated it would make 12 servings, but I got about 8 LARGE bowls 
.[/quote]

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