3    Cup(s) Vegetable Stock

      4 md Carrot, chopped

      1    Cup(s) Celery, diced

    1/2    Cup(s) Onion, chopped

     10    Ounce(s) Broccoli frozen, 10

        oz Pkg
    1/2    Teaspoon(s) Salt

    1/4    Teaspoon(s) Pepper

      2    Cup(s) Milk skim

    1/4    Cup(s) All purpose flour

      6    Ounce(s) Cheddar, Healthy

           Choice FF
  Bring vegs to boil in stock.  Reduce heat and simmer for ten minutes. Mix
  milk and flour.  Slowly add into soup. Heat to boiling, stirring
  constantly.  Boil and stir for 1 minute. remove from heat. Ladle hot soup
  over cheese into four bowls.
  Nutritional Analysis - Calories 199, Total Fat (0.69 g  ) Calories from
  Protein: 42 %  Carbohydrate: 55 %  Fat:  3 %
  Posted by tkreider@census.gov (Tom Kreider) to the Fatfree Digest [Volume
  14 Issue 22] Jan. 22, 1995.

  :Altered from original in New Choices - Betty Crocker:
  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!