Serves: 4
Total Calories: 130

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium carrots, thinly sliced (1 cup)
2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 pound broccoli, coarsely chopped (3 1/2 cups) or 2 (10 ounce) packages frozen, chopped broccoli
1 can (14 1/2 ounce) chicken broth
1 cup water
2 teaspoons lemon juice
1/4 cup sour cream

1. Melt butter in 3-quart saucepan over medium heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in mustard seed, salt and pepper. Stir in broccoli, broth and water. Heat to boiling reduce heat. Cover and simmer about 10 minutes or until broccoli is tender.

2. Place one-third of the broccoli mixture in blender. Cover and blend on high speed until smooth pour into bowl. Continue to blend in small batches until all soup is pureed.

3. Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat just until hot. Stir in sour cream.

Judy O. shares her Recipe "I like this recipe because it's another way to use broccoli and it satisfies my desire for cream soups without all the fat. I use fat-free sour cream for a low-fat soup."

FOOD for THOUGHT
Broccoli, in the cruciferous family of vegetables along with Brussels sprouts, cabbage and kale, is a nutrition powerhouse. Broccoli provides a source of vitamin K, a nutrient that assists the body with blood clotting, particularly important after surgery.

NUTRITION FACTS: High in vitamins A and C and folic acid good source of fiber
1 Serving: Calories 140 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 25mg Sodium 840mg Potassium 550mg Carbohydrate 11g (Dietary Fiber 4g) Protein 6g % DAILY VALUE: Vitamin A 100% Vitamin C 70% Calcium 8% Iron 6% Folic Acid 18% Magnesium 8% DIET EXCHANGES: 2 Vegetable, 2 Fat

Helpful For These Side Effects: (m), (d)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 130
Calories from Fat: 73

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
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Cantaloupe and Chicken Salad
Caramelized Pork Slices
Caribbean Chicken Salad
Carrot-Tuna Salad
Chopped Vegetable and Crabmeat Salad
Chutney-Salmon Salad
Cream of Broccoli Soup
Creamy Quinoa Primavera
Easy Beef Stroganoff
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Fettuccine with Asparagus and Mushrooms
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Loaded Potatoes
Macaroni Pasta "Soup"
Mediterranean Couscous and Beans
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