Cream of Broccoli Soup

• 1 cup powdered nonfat milk

• 2 tablespoons cornstarch

• 4 cups cold water

• 2 tablespoons low-sodium chicken bouillon powder

• 1 to 2 teaspoons dried basil

• 1 small to medium onion, chopped (about 1 cup)

• 3 cups fresh broccoli or 1 10-ounce package frozen broccoli, chopped

Dissolve powdered milk and cornstarch in cold water in a sauce pan. Add bouillon powder, basil, onion, and broccoli. Bring to a boil. Reduce heat and simmer until broccoli and onion are soft, about 5 to 7 minutes.

Each 1-cup serving contains approximately 84 calories, 17 g carbohydrates, 5 g protein, less than 1 g fat, 82 mg sodium, and 2 g fiber.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.