Broccoli Cauliflower Soup

1 1/2 cups of water
one 10 ounce package of frozen chopped broccoli, thawed
one 10 ounce package of frozen cauliflower, thawed
1/3 cup of chopped onion
2 teaspoons of chicken flavored bouillon granules
1/4 teaspoon of ground mace
1 tablespoon of cornstarch
3 cups of skim milk, divided
1/2 teaspoon of pepper

Combine the water, broccoli, cauliflower, onion, and bouillon granules in a small Dutch oven. Cover and bring to a boil. Cook 5 to 8 minutes or until the vegetables are tender, do not drain. Stir in rice. Process the vegetable mixture in batches in container of an electric mixer until the mixture is smooth. Return the mixture to Dutch oven. Dissolve the cornstarch in 1/2 cup of milk, stir into vegetable mixture. Add the remaining 2 1/2 cups of milk, stir into vegetable mixture. Add the remaining 2 1/2 cups of milk, salt, and pepper to vegetable mixture, stirring well. Cook over medium heat, stirring frequently, until the mixture is thickened and bubbly. Makes 15 servings ecipe provided by http://www. Basic-Recipes.com

Each Servings:  1/2 cup
Exchanges 1 vegetable Chol 1 mg Calories 35 Carbo 6 gm Protein 3 gm Fat 0 gm Fiber Tr. Sodium 91 mg

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