- 2 cups chopped fresh or frozen broccoli
- 1/2 cup chopped onion
- 1 (14.5 ounce) can reduced-sodium chicken broth
- 2 tablespoons cornstarch
- 1 (12 fluid ounce) can fat-free evaporated milk
In a saucepan, combine broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. In a small bowl, whisk cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes.