Easy Broccoli Cheese Soup

• 1 large onion, finely chopped
• 1 -2 tablespoon fresh minced garlic (optional or to taste)
• 1/3 cup butter
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 (10 3/4 ounce) can cream of celery soup, undiluted
• 2 (10 ounce) packages chopped frozen broccoli, thawed
• 3 -4 cups cooked chicken, cubed (or use cooked turkey)
• 2 lbs loaf Velveeta cheese, cubed
• 1 (16 ounce) can sliced mushrooms, drained
• 4 cups milk
• salt and pepper
• parmesan cheese (optional)

1. In a large heavy-bottom pot melt the butter over medium heat; add in the onions, saute until the onions are translucent (adding in the garlic, if using the last 2 minutes of cooking).
2. Add/stir in all the three undiluted soups, frozen thawed broccoli, Velveeta cheese, mushrooms and milk; cook stirring until the cheese melts and the broccoli is tender.
3. Season with salt and pepper to taste.
4. Ladle into bowls and top with grated Parmesan cheese if desired.

onion, garlic, butter, cream of chicken soup, cream of mushroom soup, cream of celery soup, frozen broccoli, velveeta cheese, mushrooms, milk, salt, parmesan cheese

Taken from www.food.com/recipe/easy-broccoli-cheese-soup-187836 (may not work)