1 1/2 c. broccoli, chopped
1/4 c. celery, diced
1/4 c. onion, chopped
1 c. low sodium chicken broth
2 c. nonfat milk
2 tbsp. cornstarch
1/4 tsp. salt
Dash of pepper
Dash of ground thyme
1/4 c. grated Swiss cheese

Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender, about 8 minutes. Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is slightly thick and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. Makes 4 servings, 1 cup each.