Cream of Broccoli Mushroom Soup

1/2 can Campbells low fat Cream of Mushroom Soup
8oz low fat milk
2 cups of broccoli stems chopped and steamed till softened
1 tsp freshly ground black pepper
1/2 spinach leaf

1. In medium saucepan combine 1/2 can soup with 8 oz milk. Heat on LOW heat stirring with wooden spoon for 5 minutes.

2.Turn off heat and remove saucepan from stove to cool slightly.

3. Steam 1 cup chopped broccoli stems while the soup cools a bit.

4. In blender combine half of the warm soup and all the chopped broccoli and blend until pale green.

5. Pour blenderized soup back into the remaining soup in the saucepan and reheat on medium heat for 2 minutes.

6. While soup reheats, roll up the spinach leaf tightly and cut into very thin slivers using a very sharp knife.

7. Pour soup into two large soup plates and sprinkle with the spinach slivers for a garnish.

8. You' ve created a soup with colour, flavour and texture ! Enjoy.