In a small saucepan bring chicken broth and frozen broccoli to a boil. Reduce the heat; cover and simmer for 5 minutes. Do not drain. Set aside.
In a large skillet cook mushrooms and onion in butter until tender. Stir in flour, salt and black ground pepper. Add cream all at once. Cook and stir until heated thoroughly.
Add broccoli, broth, corn and pimiento. Heat thoroughly. Serve hot.Servings: 6