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Cream of Broccoli Soup
Source: Food Stamp Nutrition Connection

Smooth and delicious soup featuring broccoli.

Rating:
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 108.3
Total Carbs 10.5 g
Dietary Fiber 1.5 g
Sugars 3.9 g
Total Fat 5.7 g
Saturated Fat 1.0 g
Unsaturated Fat 0.1 g
Potassium 134.2 mg
Protein 4.3 g
Sodium 409.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 cup  fat free reduced sodium chicken broth
0 1/2 cup  fresh chopped onion
2 cup  fresh broccoli florets
0 1/2 tsp  thyme, leaves, ground
2 each  bay leaves
2 tbsp  margarine
2 tbsp  white all purpose flour
0 1/4 tsp  salt
2 pinch  black pepper
1 cup  fat free milk
1 pinch  garlic powder
Directions
  1. In a saucepan combine chicken broth, chopped onion, broccoli, thyme, bay leaf and garlic powder.
  2. Bring mixture to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender. Remove bay leaf.
  3. Place half of the mixture in a blender or food processor, cover and blend 30 to 60 seconds or until smooth.
  4. Pour into a bowl, repeat with remaining vegetable mixture, set all aside.
  5. In the same saucepan melt the margarine. Stir in flour, salt, and pepper. Add the milk all at once, stirring rapidly with a wire whisk.
  6. Cook and stir until mixture is thickened and bubbly. Stir in the blended broccoli mixture. Cook and stir until soup is heated through. Season to taste with pepper.

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