1-1/2 cups chopped broccoli
1/4 cup diced celery
1/4 cup chopped onion
1 cup chicken broth
2 cups milk
2 tablespoons cornstarch
1/4 teaspoon salt
Dash pepper
Dash ground thyme
1/4 cup grated Swiss cheese

Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover and cook until vegetables are tender - about 8 minutes. Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is slightly thick and mixture just begins to boil. Remove from heat. Add cheese and stir until melted.

Makes 4 servings, 1 cup each.