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Broccoli Cheese Soup
3 1/2 c Skim milk
1/2 c Skim evaporated milk
1 1/2 tb Cornstarch
1/4 ts Pepper
2 1/2 ts Chicken bouillon
1 ds Hot sauce
1/4 ts Dry mustard
1 c Shredded Swiss cheese; divided
1 pk Frozen; (10 oz.) chopped broccoli, thawed and drained
1/4 ts Imitation butter flavoring
Chopped chives (optional)
Carrot curls (optional)
Combine skim milk, evaporated milk, cornstarch, pepper, bouillon, hot sauce
and mustard in large saucepan; stir well. Cook over medium heat, stirring
constantly until smooth and thickened. Add 1/2 cup cheese, stir until
cheese melts. Add broccoli and butter flavoring, cook until thoroughly
heated. Ladle into 4 bowl and sprinkle with remaining cheese. Garnish with
chives and carrots if desired.
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