Instructions: In 4-quart saucepan over medium-high heat, in hot oil, cook mushrooms, turnips, carrots, celery and onion, stirring frequently, until vegetables begin to brown and soften slightly, 8 to 10 minutes.

In measuring cup, mix milk with flour; stir into mushroom mixture in saucepan with chicken broth, corn with its liquid, broccoli and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, until vegetables are tender.

Meanwhile, prepare Fluffy Biscuits.

To serve, spoon vegetable mixture into 6 warm 12-ounce soup bowls. Top each with biscuit.

Fluffy Biscuits:
Preheat oven to 450 F.

In medium bowl, mix flour, baking powder and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. With fork, stir in milk just until blended. Onto ungreased cookie sheet drop heaping tablespoons of mixture, 2 inches apart, to make 6 biscuits. Bake about 10 minutes or until biscuits are golden.

Makes 6 main-dish servings.

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