- 4 T. margarine
- 4 onions, chopped
- 7 c. chicken or vegetable broth
- 1/4 c. pesto
- 2 c. low fat cream cheese
- 2 T. cornstarch
- 2 T. skim milk
Melt the margarine in a stockpot and add the onions. Fry for 2 minutes, then cover and turn heat to low. Allow the onions to cook gently for 5 minutes, then remove the lid.
Add the broth and pesto to the stockpot and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Spoon the cream cheese into the soup and beat until it is well mixed. Mix the cornstarch with the milk, then stir into the soup, stirring constantly, until thickened.
- Yields: 8 servings
- Preparation Time: 45 minutes