teaspoon vegetable oil
finely chopped yellow onion
minced garlic cloves
cups low-sodium chicken broth
cups chopped fresh broccoli florets
teaspoon dry mustard
teaspoon black pepper
cups fat-free milk
cup all-purpose flour
cup fat-free half-and-half
1/2 cup 2% shredded cheddar cheese
shredded Parmesan cheese
saucepan over medium heat. Add oil and swirl to coat the bottom of the pan.
Cook onion and garlic for a few minutes, or until onion is tender.
in broth, broccoli, mustard and pepper. Increase heat to medium-high heat.
Bring to a simmer. Reduce heat and simmer uncovered, for 5 minutes, or until
broccoli is tender, stirring occasionally.
medium bowl, whisk together milk and flour. Stir into soup. Simmer for 2
minutes or until the soup thickens.
in remaining ingredients. Cook over medium-low heat for 2 minutes, or until
cheeses have melted, stirring occasionally. Makes 8 servings.
Note: Blend soup if a smooth soup is desired.