2 1/2 cups reduced fat milk
2 teaspoons butter
1 small onion, chopped
1 can (14.5 oz) fat free chicken broth
1 large potato, diced
1 1/2 cups thinly sliced carrots
2 cups small broccoli florets
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup flour
Melt butter in large saucepan. Add chopped onions and sauté 5 minutes, stirring occasionally. Add broth, diced potato, and sliced carrots; bring to a boil over high heat; reduce heat; simmer uncovered 5 minutes. Add broccoli, salt and pepper and cook 5 minutes.
Gradually stir milk into flour, mixing well. Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
For Chicken Veggie Soup – add 2 cups diced cooked chicken breast in the milk-flour mixture.
For educational diner – add 1 cup cooked alphabet pasta to the soup.
For time savings – try using pre-cut thawed frozen vegetables.