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 Mushroom Veggie Chowder |
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 soups |
 Vyaeger |
 2009-10-13 21:25:39 |
 Not Rated |
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4 pounds Fresh mushrooms, sliced
4 Large onions- chopped
1 1/2 Cups Butter or margarine
1 1/2 Cups Flour
3 - 4 TBLS. Salt
2 to 2 1/2 tsp. Pepper
2 to 2 1/2 tsp. Pepper
3 quarts Milk
4 (32 oz. ea Chicken broth
2 (24 oz. each) packages Frozen broccoli cuts, thawed
3 ( 8 oz. each) packages Frozen corn - thawed
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<p>In three or four soup kettles, saute the mushrooms and onions in butter until tender. Combine the flour, salt and pepper: stir into mushroom mixture until well blended. Gradually stir in milk. Cook and stir until mixture comes to a boil: cook 2 minutes longer or until thickened and bubbly.</p><p>Stir in the broth, broccoli and corn: heat through. Just before serving stir in cheese until melted.</p><p><strong>Yield: 50 servings (12 1/2 quarts)</strong></p>
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