2 teaspoons vegetable oil
1 teaspoon brown sugar
1 cup chicken broth
1/2 cup water
1 potato, quartered (optional)
1/2 teaspoon poultry seasoning
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
1 cup cubed carrots
1 large onion, quartered
1/2 cup sliced mushrooms
1/2 cup sliced celery
Heat heat oil in a large pot over medium heat. Bring to a boil, and stir in brown sugar until light to medium. Increase heat to medium, and cook, stirring, for about 5 minutes.
Avert the water into a large stockpot and add water, chicken broth and chicken bouillon. Bring to a boil, and cook, stirring occasionally, for about 20 minutes. Reduce heat to medium and add cornstarch, chicken bouillon and carrots. Bring to a boil, and cook, stirring occasionally, for about 10 to 15 minutes more. (Note: Stirring while cooking does not brown the carrots and onions--just cook gently and stir occasionally. Spoon sauce onto broccoli and turn into soup dish; serve.)
Remove broth mixture from the water, and stir in the potato, poultry seasoning, cornstarch, chicken bouillon granules, carrots and onions. Cover, remove lid from lemon bulb, and simmer, stirring, for about 1 to 2 minutes.