Mushroom Veggie Chowder

Name: Mushroom Veggie Chowder
Ingredients: 4 pounds fresh mushrooms, sliced; 4 large onions, chopped; 1-1/2 cups butter, cubed; 1-1/2 cups all-purpose flour; 3 to 4 tablespoons salt; 2 to 2-1/2 teaspoons pepper; 3 quarts milk; 4 cartons (32 ounces each) chicken broth; 2 packages (24 ounces each) frozen broccoli cuts, thawed; 3 packages (8 ounces each) frozen corn, thawed; 8 cups (32 ounces) shredded cheddar cheese

11 ingredients

2 steps

Ingredients

4 pounds fresh mushrooms, sliced
4 large onions, chopped
1-1/2 cups butter, cubed
1-1/2 cups all-purpose flour
3 to 4 tablespoons salt
2 to 2-1/2 teaspoons pepper
3 quarts milk
4 cartons (32 ounces each) chicken broth
2 packages (24 ounces each) frozen broccoli cuts, thawed
3 packages (8 ounces each) frozen corn, thawed
8 cups (32 ounces) shredded cheddar cheese

Directions

1

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.
2

Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted.

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