Pantry: Could use 2 cups of fat free chicken broth. Prepare these chopped measures: 1 cup onion, 1/2 cup carrot, 1/4 cup= celery. Wash broccoli and remove large part of the stem and discard. Chop= separately the tops and stem and place in separate containers. Carrot, = celery and broccoli stems and simmer.When onions are translucent, add the= flour. Cook together for 60 seconds; add 99% fat free chicken broth (or= water and bouillon). Bring back to a simmer and add the uncooked broccoli tops; simmer again.= Remove from heat and puree in blender in 2 batches. Return to pot, add= buttler sprinkles, salt and pepper. Keep warm until served. Or cool then chill in the refrigerator. Serve= chilled. Makes 4-1/2 Cups. Serves 9-10.

[Riverside Press-Enterpise 22 Aug 96; mcRecipe posted: patH]

ÐÐÐÐÐ Notes: Little adjustments; big savings. Original: 136 cals, 39 mg chol, 12 g fat, 378 mg salt Revised: 68 cals, 1 mg chol, 1 g fat, 244 mg salt Per serving (excluding unknown items): 56 Calories; 1g Fat (16% calories from fat); 4g Protein; 9g Carbohydrate; 1mg Cholesterol; 250mg Sodium