Recipes Heart Healthy Cookbook Broccoli-Cheese Soup

1 medium onion, cleaved (1/2 container) 

1 tablespoon canola or soybean oil 

1 teaspoon salt 

1 tablespoon universally handy flour 

3 mugs unique seasoned soymilk or sans fat (skim) milk 

1 ½ mug destroyed decreased fat sharp cheddar (6 oz) 

2 teaspoons cornstarch 

1 glass popped decreased fat popcorn, whenever wanted 

3 mugs chomp measure crisp or solidified (defrosted) broccoli florets 

Bearings 

1 In a 3-quart pot, heat oil over medium warmth. Blend in onion, flour, and salt. Cook 

2 to 3 minutes, mixing continually, until onion is delicate. 

2 In a little bowl, mix soymilk and cornstarch with wire race until smooth. Continuously blend into onion blend. Cook 5 to 6 minutes, mixing oftentimes, until thick and bubbly. 

3 Stir in cheddar. Cook around 3 minutes, mixing regularly, until cheddar is dissolved. Mix in broccoli. Cook around 1 minute or until hot, blending incidentally. Serve topped with popcorn.