Broccoli and Mushroom Soup

You can make this hearty vegetarian soup recipe with Crowley Lowfat or Fat Free Milk and Crowley Fat Free Half & Half.

Serves 8 to 10

INGREDIENTS
5 tablespoons butter
1 medium onion, chopped
1/2 lb fresh mushrooms, sliced
2/3 cup flour
3 (10 oz) cans chicken broth
1 1/2 lb frozen chopped broccoli, cooked
1/4 teaspoon cayenne pepper
2 cups Crowley Milk
2 cups Crowley Half & Half
Parmesan cheese for garnish

Melt butter in large sauce pan. Add onions and mushrooms and sauté until tender. Add flour and stir until moisture is absorbed. If mixture becomes too dry, add more butter. Add chicken broth and turn heat to high until broth boils, stirring constantly.

Lower heat and add broccoli and cayenne pepper. Simmer 10 minutes. Add milk and Half & Half. Simmer for 30 minutes. Do not let soup come to a boil. Spoon into individual soup bowls and sprinkle with Parmesan cheese.