4 slices bacon, cut in small pieces
1 med. size onion, chopped
3 c. chopped fresh or frozen broccoli
2 c. chicken broth
1 can (4 oz.) mushroom pieces, drained
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. corn starch
2 c. half and half or milk

Cook bacon in heavy saucepan until browned. Remove with slotted spoon; drain on paper towel. Pour off all but 2 tablespoons pan drippings, add onion; cook over medium heat until tender.

Add bacon, broccoli, broth, mushrooms, salt and pepper. Bring to boil. Reduce heat, cover and simmer 5 minutes for frozen, 10 minutes for fresh broccoli. Meanwhile, stir in remaining milk.

Reduce heat to low. Gradually stir milk mixture into soup. Cook stirring constantly until mixture boils and thickens.