Recipe - Broccoli-Cheese Soup

3 One half cup Skim milk
One half cup Skim evaporated milk
1 One half tablespoon Cornstarch
One fourth teaspoon Pepper
2 One half teaspoon Chicken bouillon
1 ds Hot sauce
One fourth teaspoon Dry mustard
1 cup Shredded Swiss cheese;
divided
1 pack Frozen; (10 oz.) chopped
broccoli, thawed and
drained
One fourth teaspoon 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 One half 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.
Posted to recipeludigest Volume 01 Number 285 by "Diane Geary"
diane@keyway.net on Nov 22, 1997