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  Broccoli-cheddar soup
 
Yield: 4 Servings
 
3 qt Water      3/4 c Water
6 c Sml Fresh Broccoli Flowerets      1/2 ts Salt
1 ts Margarine      1/2 ts Dried Whole Oregano
1 c Chopped Onion      1/4 ts Dried Whole Thyme Garlic Clove; minced
1/8 ts Black Pepper      1 c Plain Low-Fat Yogurt
1/8 ts Ground Red Pepper      2 cn Low-Sodium Chicken Broth *
1 c Cheddar Cheese **
 * 10-1/2 oz each ** Reduced-Fat shredded and divided Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins or until tender. Drain; set aside. Coat a large saucepan with cooking spray. Add margarine and place over medium heat until melted. Add onion and garlic; saute 5 mins or until tender. Position knife blade in food processor bowl; add broccoli and onion mixture. Process until smooth scraping sides of processor bowl occasionally; set aside. Combine yogurt and flour in a large saucepan stirring with a wire whisk. Add broth and next 6 ingredients; stir well. Cook over medium heat for 20 mins or until thickened and bubbly stirring constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese stirring until melted. Ladle soup into bowls; top with remaining cheese. Yields 6 cups. Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/ Iron: 1.6/Sodium: 411/Calcium 293

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