Ingredients
1 medium onion, chopped2 medium carrots, chopped2 celery ribs, chopped1 tablespoon butter3 cups fresh broccoli florets3 cups fat-free milk, divided3/4 teaspoon salt1/2 teaspoon dried thyme1/8 teaspoon pepper3 tablespoons all-purpose flour
Preparation
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.
