This is a fabulous soup recipe, for anytime of the year, but especially fall and winter. Its especially hearty and makes a great meal by itself. This makes a large amount to feed a big group or family. Everyone will rave, I promise! For picky eaters, process the broccoli into tiny pieces and it won't be the focus of the soup. Or if you're a broccoli lover leave the pieces larger.
Provided by Jamie Renee
Categories One Dish Meal
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop one large onion, by hand or in mini chopper food processor.
- In large stockpot melt one stick of butter or margarine.
- Sauté onion until tender.
- Sift 1/2 cup flour over butter/onion mixture and whisk to form a paste.
- Let paste cook and slightly darken but do not burn.
- About 6-8 minutes.
- Slowly whisk in two cups milk.
- Add two chicken bullion cubes and white pepper and allow to thicken a couple of minutes while whisking to get out lumps.
- Slowly whisk in one large can 49.
- 5 oz chicken broth.
- Add Velveeta cheese cubes and allow to melt, while stirring a couple of minutes.
- Add can of condensed cheddar cheese soup, stirring frequently.
- Cook broccoli according to package directions to soften.
- Chop according to how large you want you pieces.
- Use a food processor to chop finely for all of it or part of it.
- Add mushrooms, chopped chicken, and broccoli stirring frequently.
- Add half and half, garlic, garlic salt, tarragon, basil, Worcestershire, lemon juice and salt and pepper to taste.
- Cook about half an hour.
- Add half and half cream, and one pound shredded cheese, cooking and stirring frequently until cheese is melted, and all flavors have been incorporated well.
- Total cook time approx 1 hour.
Nutrition Facts : Calories 454.9, Fat 28.9, SaturatedFat 17.4, Cholesterol 106.3, Sodium 2060.6, Carbohydrate 21.4, Fiber 2.4, Sugar 6.3, Protein 28.6
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