3 c. chopped broccoli, fresh or frozen
1/2 c. shredded carrot
1 sm. onion, chopped
2 tbsp. butter
4 c. milk, divided
1/4 c. flour
1 tsp. salt
Pepper to taste
6-8 drops hot pepper sauce
1/2 c. Parmesan cheese

Combine broccoli, carrot, onion and butter in 2-quart casserole. Microwave covered, at 100% power for 5-7 minutes or until the vegetables are tender-crisp. Pour cooked vegetables into food processor or blender. Process until smooth. Add 2 cups of milk, flour, salt, and pepper sauce. Blend until smooth. Pour vegetable and milk mixture into casserole dish. Stir in remaining milk.

Microwave uncovered at 100% power until the mixture boils and thickens, about 8- 12 minutes. Stir to blend once or twice. Stir in cheese and add additional salt, pepper or hot sauce, if desired. Serves about 6.

OPTIONS: For chunky soup, omit the processor or blender step. Soup freezes well. Spoon into individual serving-sized containers, cool and freeze. To thaw and heat, microwave at 100% power uncovered about 4-5 minutes, stir once or twice.