2 cups chicken broth
1 cup frozen broccoli
1 cup sliced mushrooms
1/2 cup chopped onion
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cup heavy cream
1 cup loose-pack frozen corn kernels
1 tablespoon chopped pimiento
In a small saucepan bring chicken broth and frozen broccoli to a boil. Reduce the heat; cover and simmer for 5 minutes. Do not drain. Set aside.
In a large skillet cook mushrooms and onion in butter until tender. Stir in flour, salt and black ground pepper. Add cream all at once. Cook and stir until heated thoroughly.
Add broccoli, broth, corn and pimiento. Heat thoroughly. Serve hot.
Makes 4 servings.