Vegetable Cream Soup

Yield: 3 cups

Ingredients

• 1 tablespoon cornstarch
• 2 cups milk, divided
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 chicken bouillon cube
• 1 cup finely chopped cooked vegetables (spinach, asparagus or broccoli)

Instructions

1. In saucepan mix cornstarch and 1/2 cup of the milk until smooth.
2. Stir in next 4 ingredients and remaining milk. Bring to boil over medium heat, stirring constantly, and boil for 1 minute.
3. Add vegetables.