Mushroom Vegetable Chowder
Yes, soups, and chowders are so much a part of Fall and Winter and this chowder will take you from the first leaves turning colors, well into the coldest Winters nights. This chowder has a rich buttery broth filled with mushrooms and vegetables. This Yummy chowder will keep the cold outside. And it serves a crowd, but it is also grand the next day.
2 pounds fresh *mix of mushrooms, cleaned and sliced
2 large onions, chopped
1 ½ sticks unsalted butter
¾ cups all-propose flour
1 ½ Tablespoon kosher salt
1 ¼ teaspoon fresh ground black pepper
1 ½ quarts whole milk
2 cartons 32 ounce each (low sodium) chicken broth
1 pound baby potatoes, cut in half
1 pound broccoli cut into florets
½ pound Cremini mushrooms, sliced
4 cups cheddar cheese, shredded
In a large stockpot sauté mushrooms, onions in butter, until tender. Add flour, salt and pepper, stir into mushroom mixture until well blended.
Slowly add milk cook and stir until mixture comes to a boil, cook until thickened and bubbly.
Stir in broth and potatoes, cook on medium high heat for five minutes. Then add broccoli and mushrooms. Cook for about 30 minutes, stirring every once in a while.
Just a few minutes before serving add cheese and stir in until cheese is melted.
Serve with crested bread and butter.