Mushroom Vegetable Chowder

• 1 pound Fresh Sliced Mushrooms
• 1 whole Large Onion, Diced
• 6 Tablespoons Butter
• 1/3 cups Plus 2 Tablespoons, All-purpose Flour
• 1 Tablespoon Salt
• 1/2 teaspoons Pepper
• 3 cups Milk
• 32 ounces, fluid Low Sodium Chicken Broth
• 1 package Chopped, Frozen Broccoli
• 1 package Frozen Corn
• 1 package Frozen Peas
• 1 package Frozen Carrots
• 2 cups Shredded Cheddar Cheese

1. In a soup pot, saute onions and mushrooms in butter until tender. Mix flour, salt, and pepper together, then stir into mushrooms and onions until combined. Gradually stir in milk. Continue to stir while mixture comes to a boil. Cook until mixture thickens and is bubbly, about two more minutes. Stir in broth and frozen veggies; heat through. Add cheese just prior to serving.

mushrooms, onion, butter, flour, salt, pepper, milk, fluid, broccoli, carrots, cheddar cheese

Taken from tastykitchen.com/recipes/soups/mushroom-vegetable-chowder/ (may not work)