Broccoli Cheddar Soup

Becky Smith

1 medium bunch broccoli, coarsely chopped (4 cups)
5 teaspoons cornstarch
1-1/2 cups fat-free milk
1 cup chicken broth
1 tablespoon butter
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded cheddar cheese
Dash paprika

Steam broccoli. In a saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 min. or until thickened.
Stir in the butter, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika. Yield: 3 servings.