2 medium carrots, peeled, chopped
1 medium onion, chopped
2 celery stalks, chopped
3 tablespoons oil
2 cans (10 ounces each) chicken broth
2 cups water
2 small bunches fresh broccoli, trimmed, cut into 3 inch lengths (about 4 1/2 cups)
1/2 cup Minute Rice, uncooked
2 cups milk
1/4 cup grated Parmesan

Preparation Instructions:

Cook and stir carrots, onion and celery in hot oil in large pot on medium high heat 3 minutes. Add chicken broth and water; stir. Bring to boil.

Stir in broccoli and rice. Reduce heat to medium low; simmer 10 to 15 minutes or until vegetables are tender, stirring frequently.

Add soup, in batches, to blender or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasionally. Makes 8 one cup servings.

Per serving: 160 calories; 8.1 g fat; 585 mg sodium 13.8 g carbohydrates 2.1 g fibre; 9 g protein.