Serves: 6
Total Calories: 113
1. Cook broccoli as directed on package. Drain.
2. Melt margarine in large saucepan over medium heat. Stir in flour, instant minced onion, bouillon, salt, dry mustard, dill and pepper. Gradually add milk, stirring constantly. Stir in broccoli and water. Cook until slightly thickened, stirring occasionally. Remove from heat.
3. In food processor bowl with metal blade or blender container, puree half of mixture at a time until smooth. Return mixture to saucepan. Cook until thoroughly heated. Top each serving with sour cream.
Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 230 * Calories from Fat: 140 * % Daily Value: Total Fat: 16 g 25% * Saturated Fat: 6 g 30% * Cholesterol: 20 mg 7% * Sodium: 830 mg 35% * Total Carbohydrate: 14 g 5% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 7 g * Vitamin A: 45% * Vitamin C: 50% * Calcium: 20% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Very Lean Meat, 3 Fat or 1 Carbohydrate, 1/2 Very Lean Meat, 3 Fat
This Cream of Broccoli Soup recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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