1 (14½-ounce) can reduced-sodium, fat-free chicken broth

1 cup small broccoli florets

1 cup sliced mushrooms

½ cup chopped onion

1 tablespoon margarine

2 tablespoons flour

¼ teaspoon salt

⅛ teaspoon pepper

1 (13½-ounce) can evaporated skim milk

1 (8-ounce) can corn kernels, drained

1 tablespoon chopped pimiento

• In a small saucepan, combine the broth and broccoli and bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Set aside.

• In a large saucepan on medium heat, sauté the mushrooms and onions in the margarine until tender. Stir in the flour, salt, and pepper. Add the milk all at once and heat, stirring continuously, until it begins to bubble; continue to stir, letting the mixture bubble, for 1 minute more. Stir in the broccoli and broth mixture, the corn, and pimiento. Heat thoroughly and serve.

Serves 2–4

If you don't have fresh broccoli handy, substitute green beans. They hold up well while slow cooking and offer similar nutritional value as broccoli.