14 1/2 oz Chicken broth, can

1 c Broccoli, frozen, cut

1 c Mushrooms, fresh, sliced

1/2 c Onion, chopped

1 T Margarine

2 T Flour, all-purpose

13 1/2 oz Evaporated skim milk, can

8 oz Corn, whole kernal, drained

1 T Pimiento, chopped

1/4 t Salt

1/8 t Pepper

PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium 415mg Potassium

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 till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS