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. Puree 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.