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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 50 |
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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 Ingredients:
4 pounds fresh mushrooms, sliced |
4 large onions, chopped |
1-1/2 cups butter, cubed |
1-1/2 cups king arthur unbleached 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. Yield: 50 servings (12-1/2 quarts).
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