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3 tablespoons olive oil
2 tablespoons butter
1 sweet onion, diced
2 carrots, shredded
4 tablespoons flour
1/2 teaspoon nutmeg
1 teaspoon Kosher salt
1/2 teaspoon black pepper
3 cups 2% milk
One 15-ounce can chicken broth
5-6 cups chopped broccoli
1 1/2 cups reduced fat shredded cheddar cheese (optional)
In a large stockpot heat oil and butter over medium-low. Add onion and carrots and let simmer 15 minutes. Add flour, nutmeg, salt, and black pepper. Stir in milk, chicken broth, and broccoli. Simmer over low heat for about 1-1/1/2 hours, stirring frequently. Add cheese just before serving, if using. Makes approx 10 1-cup servings.
Per Serving: Calories 199; Protein 4 g; Fat 8 g; Carbs 20 g; Sugar 5 g; Sodium 249 mg