This is low-fat, but is delicious and nutritious.
2 medium Carrots, chopped2 Celery ribs, chopped1 medium Onion, chopped1 tablespoon Butter1 bag frozen Broccoli cuts3 cups fat-free Milk, divided1/4 teaspoon Salt1/2 teaspoon dried Thyme1/8 teaspoon Pepper3 tablespoons all-purpose Flour
In a large non-stick saucepan (or regular pan coated with cooking spray), cook the carrots, celery, and onion in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2 3/4 cups milk, salt, thyme, and pepper. Bring to 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 the soup. Bring to a boil; cook 2 minutes longer or until thickened.
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