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In a medium sized stock pot, bring chicken broth, onions,
carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
Add broccoli, milk and pepper and cook, covered, 10 more
minutes. Add sour cream and puree soup. Adjust pepper to taste
and heat through over medium heat. Add cheddar cheese and
serve. 184 calories per 1 1/2 cup
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