| 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
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