Broccoli Soup

Categories:
low fat, soups/stews

1/2 cup chopped onion
1 tablespoon margarine
1 tablespoon flour
1/2 can chicken broth - (5 oz)
1/2 can water - (5 oz)
10 ounces frozen chopped broccoli
1/2 teaspoon tarragon
1/4 teaspoon garlic powder
1/4 teaspoon thyme
Freshly-ground black pepper; to taste
1 cup skim milk

Saute onion in margarine until soft. Add flour and cook for one minute, stirring constantly. Add chicken broth and water gradually and stir until well-blended. Add broccoli and seasonings. Bring to a boil. Reduce heat, cover and cook until broccoli is tender (about 15 minutes). Add milk and simmer another 5 minutes. This recipe yields 4 servings. Nutritional Analysis Per Serving: Calories 100; Fat (grams) 4; Percent calories from fat 36; Percent polyunsaturated 12; Percent saturated 12; Percent monounsaturated 12; Cholesterol (milligrams) 1; Sodium (milligrams) 317; Protein (grams) 6; Carbohydrate (grams) 10; Fiber (grams) 0.5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 81 Calories (kcal); 3g Total Fat; (33% calories from fat); 5g Protein; 10g Carbohydrate; 1mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 milk, 1 vegetable serving. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009