• 1/4 cup unsalted butter
• 2 cups onion, diced
• 3 Tbs. all purpose flour
• 1-1/2 quarts vegetable stock
• 2 cups broccoli florets, chopped
• 2 cups carrots, diced
• 3/4 cup evaporated skim milk

Melt butter in a heavy nonstick saucepan over medium high heat. Saut'e onions 5-6 minutes, or until golden. Add flour, stirring constantly until smooth and lightly browned. Stir in stock. Reserving about1/4 cup each, purée remaining cooked broccoli and carrots in a food processor or blender. Transfer purée to stock mixture. Whisk in milk, salt & pepper to taste. Simmer over medium heat 10 minutes. Add reserved vegetables and cook another 5 minutes until hot.

Per serving: calories 250, fat 13.0g, 45% calories from fat, cholesterol 33mg, protein 8.8g, carbohydrates 27.4g, fiber 6.0g, sugar 14.1g, sodium 532mg, diet points 5.4.

Dietary Exchanges: Milk: 0.4, Vegetable: 3.2, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.