From Virginia Wiedemann:   "Make this great soup with broccoli or cauliflower, then expand and try other veggies."

3 cups raw veggies, cleaned and cut in small pieces
1 can evaporated no-fat milk
3 Tbsp. whole wheat flour
1-1/2 cups chicken broth
Dash of hot sauce
3 Tbsp. powdered cheddar or 1/2 C. shredded low fat cheddar cheese
1 Tbsp. dry butter buds
1/8 tsp freshly grated nutmeg
1/4 c. dry white wine (I use saki)
Salt and freshly ground pepper to taste.

Cook the veggies in the broth until tender.  Mix flour, milk, and butter buds.  Stir into veggies.  Add nutmeg, wine & hot sauce.  Stir and cook over medium heat until it thickens.  Stir in cheese until it melts.  Serve hot.