Cheese And Broccoli Soup - serves 2

Preparation - 30 minutes

2 tsp margarine
2 tbsp chopped onion
1 tbsp plus 1 1/2 tsp all-purpose flour
1 cup each skim or nonfat milk and broccoli florets
1 packet instant chicken broth and seasoning mix
1/2 tsp chopped fresh parsley
dash white pepper
3/4 ounce Cheddar cheese, shredded

In 2-quart nonstick saucepan melt margarine; add onion and saute over medium-high heat, until softened, 1 to 2 minutes.
Sprinkle flour over onion and stir quickly to combine. Continuing to stir, add 1 cup water and milk; add broccoli, broth mix, parsley and pepper.
Reduce heat to low and cook, stirring until broccoli is tender, 10-15 minutes (do not boil). Let cool slightly.
In blender process half of the soup until smooth; return to saucepan. Stir in cheese and cook over low heat until cheese is melted, about 5 minutes.