Fennel and Potato Soup
1 med-large bulb fennel, trimmed, cored, and sliced thin
2 med Yukon Gold Potatoes
Several good grinds black pepper
1-2 tablespoons grated Parmesan cheese (optional)
1/4 cup fresh basil
1 teaspoon dried thyme
1-2 tablespoons flour (optional)
2 cups low-fat, low-sodium chicken or vegetable broth
1 cup evaporated skim milk
Place fennel and potato slices in a large, shallow casserole dish. 
Microwave on high 8-10 minutes or until very tender.  Sprinkle with 
pepper, Parmesan (if using), basil, and thyme.  If you would like a 
thick, stewy soup, sprinkle on flour and stir into vegetables. 
Pour in evaporated skim milk, then enough broth to cover.  Place in 400 
degree oven for 20 minutes or until very hot and bubbly. Serve in soup 
plates with bread or toast.  Serves 2.