Ingredients

This microwave recipe takes less than 30 minutes to prepare. You can use mashed potato flakes instead of cornstarch as a thickener — another way to use a food storage item.

1 16-ounce package frozen broccoli cuts
2 tablespoons dry minced onion
1 14-ounce can chicken broth, or 2 bouillon cubes and 2 cups water
2 tablespoons butter
2 cups water, divided
2/3 cup instant nonfat dry milk (or 1/2 cup regular dry milk, or 1/4 cup Morning Moo's)
2 tablespoons cornstarch
1/2 teaspoon freshly ground pepper
1 teaspoon garlic powder
2 cups grated sharp cheddar cheese
1/2 cup grated Parmesan cheese

Directions

Mix broccoli, onion, broth and butter in a large microwaveable bowl. Microwave on high about 5 minutes, or until broccoli is tender. Pour mixture in blender and add 1 cup of water, the dry milk and cornstarch. Blend until smooth or slightly chunky, as desired. Pour back into the cooking bowl and stir in 1 more cup of water, pepper and garlic powder. Microwave on high, about 5 minutes, or until soup thickens. (Stir halfway through to disperse cornstarch and keep lumps from forming.) Remove from microwave, stir well and fold in cheddar cheese. Serve hot, with a sprinkle of Parmesan on top.