2 c. cold water
1 tbsp. cornstarch
2 c. water
2 (10 oz.) pkgs. frozen chopped broccoli, thawed
1 c. chopped onion
4 chicken bouillon cubes
1/4 tsp. celery salt
1/4 tsp. garlic salt
Pinch ground nutmeg
3/4 tsp. Worcestershire sauce
1/3 c. instant dry milk
2 tbsp. evaporated milk
3-4 tbsp. butter

Combine 2 cups (cold) water and cornstarch. Stir well - set aside. Bring 2 cups water to boil. Stir in vegetables, bouillon cubes and seasonings. Simmer 10 minutes or until vegetables are tender. Stir cornstarch mixture and remaining ingredients into soup; heat thoroughly. DO NOT BOIL. Yields 6 cups.