2 c. cold water
1 tbsp. cornstarch
2 c. water
2 pkgs. frozen, chopped broccoli, thawed
1 c. chopped onion
4 chicken bouillon cubes
1/4 tsp. seasoned salt
1/4 tsp. celery salt
1/8 tsp. garlic powder
Pinch of nutmeg
3/4 tsp. Worcestershire sauce
1/3 c. dry milk
2 tbsp. evaporated milk
1/4 c. butter

Combine 2 cups cold water and cornstarch; stir well and set aside. Bring 2 cups water to boil; stir in vegetables, bouillon cubes, and seasonings. Reduce heat and simmer 10 minutes or until vegetables are tender. Stir cornstarch mixture and remaining ingredients into soup; beat thoroughly (do not boil). Yield: About 6 cups.