Vegetable cream soup

Ingredients:

1 tablespoon 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)

Preparation:

In saucepan mix corn starch 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.