1 1/2 c. broccoli, chopped
2 ribs celery, chopped
1 onion, chopped
1 c. chicken broth
2 c. skim milk
2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme

Simmer vegetables until tender in chicken broth. In medium bowl, combine milk, cornstarch, salt, pepper and thyme. Add milk mixture to vegetables; cook until soup is slightly thick, stirring constantly. Makes 4 servings.

Each serving contains 112 calories, 3 g fat, 9 mg cholesterol, 14 g carbohydrates and 257 mg sodium.