Vegetable Cream Soup

1 tablespoon Argo/Kingsford's Corn Starch
2 cups milk
2 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 chicken bouillon cube
1 cup finely chopped cooked vegetables
    (spinach, asparagus or broccoli)

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

Makes 3 cups.