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Broccoli Noodle Cheese Soup

Healthy Exchanges Newsletter, September 2001, p 4

Nellie Herst, DeKalb, IL requested a cheesy broccoli soup that tasted good. Cliff turned his nose up, but his mother and I sure cleaned up our bowls!

1/2 cup chopped onion
2 cups (one 16 oz can) Healthy Request Chicken Broth
1/4 teaspoon Dried minced garlic
1 3/4 cups (3 oz) uncooked noodles
1 (16 oz) pkg frozen broccoli, thawed
1/2 cup (one 2.5 oz jar) sliced mushrooms
2 cups fat free milk
1/8 teaspoon black pepper
1 full cup (6 oz) cubed Velveeta Light Processed Cheese Spread

In a large saucepan sprayed with butter flavored cooking spray, sauté onion until tender. Add chicken broth and garlic. Bring mixture to a boil. Stir in uncooked noodles, broccoli and mushrooms. Cook over medium heat for 10 minutes. Add milk and black pepper. Mix well to combine. Lower heat. Stir in Velveeta. Simmer for 5 minutes or until cheese melts, stirring occasionally.

Serves 6 (1 full cup) - Each serving equals:
HE: 1 1/3 Pr, 1 Ve, 2/3 Br, 1/3 SM, 11 OC
188 Calories, 4 gm Fa, 16 gm Pr, 22 gm Ca, 654 mg So, 292 mg Cl, 3 gm Fi
Diabetic: 1 Mt, 1 Ve, 1 Br
Diabetic: 1 Mt, 1 Ve, 1 St

HINT: Thaw broccoli by placing in a colander and rinsing under hot water for one minute.

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