4 slices bacon, cut in sm. pieces
1 med. onion, chopped
3 c. chopped broccoli (fresh or frozen)
2 c. chicken broth
1 (4 oz.) can mushroom pieces, drained
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. cornstarch
2 c. milk or cream

Cook bacon until brown. Remove with slotted spoon and drain on paper towels. Pour off all but 2 tablespoons drippings. Add onion, cook until tender. Add bacon, broccoli, broth, mushrooms, salt, pepper. Bring to boil, reduce heat. Simmer 10 minutes or until broccoli is tender.

Stir cornstarch into a few tablespoons of milk. Add rest of milk to soup. Reduce heat to low. Gradually add cornstarch mixture to soup. Cook, stirring constantly until soup boils and thickens. Serves 4 to 6.