Broccoli Chowder

4 servings

• 1/4 cup Vegetable Broth
• 1 Tablespoon margarine or butter,
     (for flavoring)
• 1 medium, finely chopped onion
• 1 clove minced garlic
• 2 medium peeled, diced potatoes
• 4 cups Vegetable Broth
• 1/2 to 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 bunch broccoli florets

1. Melt the margerine & 1/4 cup broth in a heavy kettle and saute the onion & garlic until tender but not browned. Add the potatoes and saute for 4 minutes longer.

2. Add the broth, thyme, salt, pepper, bring to a boil, cover, and simmer for 15 minutes, or until the potatoes are tender.

3. Add the broccoli florets, cover, and cook for 7 minutes, or until the florets are barely tender. Freezes well.

Bon appetit!