Yield: 6
Measure | Ingredient |
---|---|
14½ ounce | Chicken Broth |
1 cup | Broccoli, Frozen, Cut |
1 cup | Mushrooms, Fresh, Sliced |
½ cup | Onion, Chopped |
1 tablespoon | Margarine |
2 tablespoons | Flour, All-Purpose |
13½ ounce | Evaporated Skim Milk |
8 ounces | Corn, Whole Kernal, Drained |
1 tablespoon | Pimiento, Chopped |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through.