Broccoli Soup

1 pound broccoli (fresh or frozen)
1 tablespoon instant onion flakes
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon flour
1 teaspoon sweet basil (optional)
1 1/3 cups water
1 chicken bouillon cube
1 (13 ounce) can evaporated milk

Fresh broccoli should be washed, trimmed and broken into small pieces. Place broccoli in medium saucepan; add next 7 ingredients. Cover and bring to boil; simmer until tender, 10 to 15 minutes. Remove some florets and set aside for garnish. Pur�e or blend remaining broccoli, return to heat, and stir in evaporated milk. Heat to serving temperature.

Variations:
Asparagus, mushrooms or zucchini can be substituted for broccoli.