1 med./lg. onion, chopped
1 med. carrot, sliced
1 clove garlic, finely chopped
1 sm. celery stalk with leaves, sliced
1 (4 oz.) can mushroom pieces, drained
3 c. chicken stock or broth
1/4 c. rice, uncooked
3 c. broccoli, fresh or frozen, thawed, coarsely chopped
2 c. low-fat milk, OR part half and half and milk
1 tbsp. Worcestershire sauce
1 tsp. salt
Dash of pepper
4 slices bacon (optional)

If using bacon, cut in pieces and brown. Then add in 2 tablespoons of drippings. Cook onions until tender. If not, start by putting broth in a soup kettle.

Then add broth, (onion, if not cooked earlier), carrot, celery, garlic. Bring to a boil. Add rice and simmer covered for 15 minutes or until rice is tender.

Add broccoli, cover and simmer until broccoli is tender. Then add milk, salt, pepper and Worcestershire sauce.

NOTE: For thicker soup mix 1 tablespoon cornstarch in some milk.