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.
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