1 (14-oz) can reduced fat, low-sodium chicken broth
1 (14-16-oz) pkg frozen broccoli florets
1 (10 3/4-oz) can reduced fat cream of chicken soup
3 c low-fat or skim milk
12-16 oz light processed cheese, cubed
1 T Worcestershire sauce
Melt butter in a large, heavy saucepan; add carrots, onions and garlic; stir 2-3 minutes until slightly tender. Add flour and stir to mix with vegetables. Add broth and broccoli and bring to a boil over medium heat. Add milk and soup, stirring to mix. Add cheese and stir until cheese melts. Stir in Worcestershire sauce. Serve hot. Yield: 6-8 servings.