Vegetable Cheese Soup With Popcorn - cooking recipe

Ingredients

2 Tbsp. reduced calorie margarine
2 Tbsp. all-purpose flour
1 c. chicken broth
1 c. coarsely chopped carrot (about 1 medium)
1 c. coarsely chopped celery (about 2 medium stalks)
1/2 c. chopped onion (about 1 medium)
1 (15 oz.) can evaporated skim milk
1/2 tsp. Worcestershire sauce
1 c. sharp Cheddar cheese (4 oz.), shredded
1 c. hot-air popcorn

Preparation

Heat margarine in 3-quart nonstick saucepan, over low heat, until melted.
Stir in flour.
Cook over low heat until mixture is smooth and bubbly, stirring constantly.
Remove from heat.
Stir in chicken broth, carrot, celery and onion.
Heat to boiling and stir 1 minute.
Reduce heat, cover and simmer until vegetables are crisp-tender (about 8 minutes).
Stir in milk, Worcestershire sauce and cheese.
Stir constantly until hot and cheese has melted, 2 or 3 minutes longer (do not boil).
Top with popcorn. Makes 4 servings, about 1 cup soup and 1/4 cup popcorn.