Broccoli Cheddar Chicken Mushroom Soup

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READY IN: 1hr 30mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely chop one large onion, by hand or in mini chopper food processor.
  • In large stockpot melt one stick of butter or margarine.
  • Sauté onion until tender.
  • Sift 1/2 cup flour over butter/onion mixture and whisk to form a paste.
  • Let paste cook and slightly darken but do not burn.
  • About 6-8 minutes.
  • Slowly whisk in two cups milk.
  • Add two chicken bullion cubes and white pepper and allow to thicken a couple of minutes while whisking to get out lumps.
  • Slowly whisk in one large can 49.
  • 5 oz chicken broth.
  • Add Velveeta cheese cubes and allow to melt, while stirring a couple of minutes.
  • Add can of condensed cheddar cheese soup, stirring frequently.
  • Cook broccoli according to package directions to soften.
  • Chop according to how large you want you pieces.
  • Use a food processor to chop finely for all of it or part of it.
  • Add mushrooms, chopped chicken, and broccoli stirring frequently.
  • Add half and half, garlic, garlic salt, tarragon, basil, Worcestershire, lemon juice and salt and pepper to taste.
  • Cook about half an hour.
  • Add half and half cream, and one pound shredded cheese, cooking and stirring frequently until cheese is melted, and all flavors have been incorporated well.
  • Total cook time approx 1 hour.
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