1 1/2 qt. chicken stock
1 c. broccoli flowerettes
1 c. sliced fresh mushrooms
1 sm. onion, diced
1 c. milk
2 tbsp. minced fresh parsley
Instant mashed potatoes

Cook first four ingredients together until broccoli is al dente. Add milk and parsley. Continue to simmer slow and slowly add instant mashed potatoes by tablespoon to desired consistency. Add a bit of butter to each bowl before serving.

Remember: Instant mashed potatoes thicken more after a few minutes.