Cheese Soup - cooking recipe

Ingredients

2 (14 1/2 oz.) cans chicken broth
1 lb. grated low-fat American cheese
1/4 c. thinly sliced carrots
1 Tbsp. diet margarine
2 c. skim milk
4 Tbsp. cornstarch
1/4 c. chopped onion

Preparation

Heat broth and milk slowly in large pot.
Stir grated cheese into broth until melted.
(Remove from heat if you can't keep stirring.)
Mix cornstarch with as much water as needed to make it pourable.
Pour cornstarch mixture slowly into pot.
Saute vegetables in margarine; add to soup.
Serves 8.