Cream Of Broccoli Soup

• 4 slices bacon, cut in small pieces
• 2 c. chicken broth (can)
• 1/4 tsp. salt
• 1 Tbsp. cornstarch
• 2 c. half and half or milk
• 1 medium onion, chopped
• 3 c. chopped broccoli
• 1 can mushroom pieces, drained
• 1/8 tsp. pepper

1. Cook bacon; drain on paper towel.
2. Pour off all but 2 tablespoons of pan drippings.
3. Add onion; cook over medium heat until tender.
4. Add bacon, broccoli, broth, mushrooms, salt and pepper.
5. Bring to boil.
6. Reduce heat; cover and simmer for 5 minutes (for frozen broccoli) or 10 minutes (for fresh broccoli), or until tender.
7. Stir cornstarch into a few tablespoons of milk. Reduce heat to low; gradually stir milk into soup.
8. Cook, stirring constantly, until mixture boils and thickens, about 10 minutes.

bacon, chicken broth, salt, cornstarch, milk, onion, broccoli, mushroom, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468860 (may not work)