MUSHROOM VEGGIE CHOWDER

Mushroom Veggie Chowder image

This rich buttery broth is loaded with mushrooms, broccoli and corn. I made it for "Souper Sunday" at our church, and it sure didn't last long! -Edward Reis, Phoenix, Arizona

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 50 servings (12-1/2 quarts).

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 185 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 697mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.