Create your own delicious "cream" soup with your favorite vegetables and skim milk instead of cream. To keep calories, fat, and cholesterol low, use 2 cups defatted chicken broth or use 2 chicken bouillon cubes and 2 cup water. Add 3 cups of cut up vegetables of your choice, 1 cup cooked rice (omit if using potatoes), and 2 cups skim milk.

In a 3 quart saucepan over high heat, bring broth and prepared vegetables to a boil. Reduce heat to low and simmer until vegetables are tender. Spoon half of mixture in blender and blend at low speed until smooth. Pour mixture into a bowl and continue until all vegetables are pureed in the broth they were cooked in. Return pureed mixture to saucepan. Stir in milk and heat through to serving temperature. Do not boil. Yield: approximately 6 servings.