1 (14 oz.) can chicken broth
1/2 of 10 oz.) pkg. frozen chopped broccoli
1 1/2 c. fresh mushrooms
1 (8 oz.) can whole corn, drained
1 tbsp. chopped pimiento
1/2 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1 1/4 c. milk

In saucepan bring broth and broccoli to boil, reduce heat. Cover and simmer 5 minutes. Set aside. Saute mushrooms and onions in butter. Blend in flour and salt and pepper.

Add milk and cook until thick. Cook 2 minutes. Add broccoli and broth, corn, pimiento together with mushrooms and onions. Heat through and serve.