* 4 c. fresh or frozen broccoli * 1/2 c. chopped onion * 1 c. gluten-free chicken broth * 1/2 tsp. salt * 3 Tbsp. cornstarch * 2 1/4 c. cold milk * 2 c. grated cheddar cheese
What to do:
1. Combine broccoli, onion, broth and salt in a 3 quart saucepan. Bring to a boil and simmer on low 5 to 10 minutes until broccoli is tender. 2. Mix cornstarch with 1/4 cup cold milk, then add to saucepan with remaining 2 cups milk. 3. Bring to a boil, stirring constantly, then heat one minute more to thicken. 4. Add grated cheese. Stir soup over low heat until cheese is melted.
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance