BROCCOLI SOUP

1 ½ cups chopped broccoli
¼ cup chopped onion
2 cups skim milk
¼ t. salt
Dash of ground thyme
¼ cup diced celery
1 cup unsalted chicken broth
2 T. cornstarch
Dash of pepper
¼ cup shredded Swiss cheese

Place veggies and broth in saucepan. Bring to a boil, reduce heat, cover and cook until veggies are tender (about 8 min.). Mix milk, cornstarch, salt and pepper, and thyme. Add to cooked veggies. Cook, stirring constantly, until soup is slightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. Makes 4 servings