* 4 Servings
* Prep: 15 min. Cook: 20 min.

Ingredients

* 1 medium onion, chopped
* 2 medium carrots, chopped
* 2 celery ribs, chopped
* 1 tablespoon butter
* 3 cups fresh broccoli florets
* 3 cups fat-free milk, divided
* 3/4 teaspoon salt
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 3 tablespoons all-purpose flour

Directions

* In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.
* Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups equals 168 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 633 mg sodium, 24 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.

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