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