3 qt Water
3/4 c  Water
6 c  Sml Fresh Broccoli Flowerets
1/2 ts Salt
1 ts Margarine
1/2 ts Dried Whole Oregano
1 c  Chopped Onion
1/4 ts Dried Whole Thyme
Garlic Clove; minced
1/8 ts Black Pepper
1 c  Plain Low-Fat Yogurt
1/8 ts Ground Red Pepper
2 cn Low-Sodium Chicken Broth *
1 c  Cheddar Cheese **

* 10-1/2 oz each ** Reduced-Fat, shredded and divided Bring 3 quarts water
to boil in a Dutch oven; add broccoli and cook 7 mins or until tender.
Drain; set aside. Coat a large saucepan with cooking spray. Add margarine
and place over medium heat until melted. Add onion and garlic; saute 5 mins
or until tender. Position knife blade in food processor bowl; add broccoli
and onion mixture. Process until smooth, scraping sides of processor bowl
occasionally; set aside. Combine yogurt and flour in a large saucepan,
stirring with a wire whisk. Add broth and next 6 ingredients; stir well.
Cook over medium heat for 20 mins or until thickened and bubbly, stirring
constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring
until melted. Ladle soup into bowls; top with remaining cheese. Yields 6
cups. Per Serving: Protein: 12/Fat: 5.8/Carbohydrate: 15.9/Cholesterol 16/
Iron: 1.6/Sodium: 411/Calcium 293