My occasionally snarky thoughts on everything from motherhood, politics, life and current events. Cocktails are sometimes mandatory. Bottoms up!

Saturday, March 11, 2006

Fantastic Mushroom Veggie Chowder

This is my Mother's recipe. It is a delicious and unusual soup in high demand during the Annual Lenten Concert Series she helps to host at their church. You can quarter the recipe to make a more "normal" amount if you'd like, but this is great for a crowd....

Mushroom Veggie Chowder (for a crowd)

4 pounds fresh mushrooms, sliced
4 large onions, chopped
1-1/2 cups butter/margarine
1-1/2 cups all-purpose flour
3-4 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 (2 pounds) shredded cheddar cheese

In three 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 mixture thickens and is bubbly. Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted. Yield: 50 servings (12-1/2 quarts).

Mushroom Veggie Chowder (family size)

1 pound fresh mushrooms, sliced
1 large onion, chopped
6 tablespoons butter/margarine
1/3 cup plus 2 T of all-purpose flour
1 tablespoon salt
½ teaspoon pepper
3 cups milk
1 carton (32 ounces) chicken broth
1 (12 ounce) package frozen broccoli cuts, thawed
1 (8 ounce) package frozen corn, thawed
2 cups shredded cheddar cheese