Mushroom Veggie Chowder

• 4 pounds fresh mushrooms, sliced
• 4 large onions, chopped
• 1-1/2 cups butter, cubed
• 1-1/2 cups all-purpose flour
• 3 to 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 (32 ounces) shredded cheddar cheese

1. In three or four 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 thickened and bubbly.
2. Stir in the broth, broccoli and corn; heat through. Just before serving, stir in cheese until melted.

fresh mushrooms, onions, butter, flour, salt, pepper, milk, cartons, frozen broccoli cuts, frozen corn, cheddar cheese

Taken from www.tasteofhome.com/recipes/mushroom-veggie-chowder/ (may not work)