3 c. broccoli flowerets
1 lg. onion (chopped)
1/4 c. butter (melted)
1 c. carrots (shredded)
2 c. milk
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 sm. can mushrooms (sliced)
White pepper
Paprika

Saute broccoli, onion, carrots and mushrooms in butter in a large saucepan until vegetables are tender. Stir in milk and soup; cook mixture just until thoroughly heated. Sprinkle with pepper and paprika. Makes 4-6 cups.