| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Low-cal, Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 14 1/2 | oz | Chicken broth, can |
| 1 | c | Broccoli, frozen, cut |
| 1 | c | Mushrooms, fresh, sliced |
| 1/2 | c | Onion, chopped |
| 1 | tb | Margarine |
| 2 | tb | Flour, all-purpose |
| 13 1/2 | oz | Evaporated skim milk, can |
| 8 | oz | Corn, whole kernal, drained |
| 1 | tb | Pimiento, chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 415mg Potassium In a samll saucepan bring broth and broccoli |
INSTRUCTIONS
PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium 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 till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”