1 Lg Bunch of Leeks ( washed thouroughly and sliced into strips)
1 Lg Bunch of Broccoli (Chopped )
1/2 bag of Frozen Broccoli Florets
20 sliced Mushrooms (give or take, I like lots)
3 stalks Celery chopped
4-5 16oz cans of Chicken Broth
1 pint of 1/2 N 1/2
1 cup of White Wine (give or take)
1 Cube of Butter
4 Tbsp Flour
1.5 pounds of Jarlsburg or Baby Swiss Cheese chopped or grated.
1 cup of freshly grated Parmesan Cheese
Salt and Pepper to taste
Optional:
you can add a can or two of cheese soup or broccoli soup to your soup. Makes it thicker and adds more flavor.
In a large pot over medium high heat add 1 cube of butter,chopped celery, sliced mushrooms and the sliced leeks. Saute until the leeks are tender.(About 30 minutes)
Add 3tbsp flour and mix together. Let simmer for a moment. Add all the
en broth and 1/2 n 1/2, stir. Bring to a boil, then add the chopped broccoli and 1/2 the bag of frozen broccoli florets. Stir and bring back to a soft boil. Add all the swiss cheese and continue to stir until melted. In the meantime add the wine. Keep Stirring! The soup should begin to thicken. After cheese is melted add a can or two if desired of the cheese soup. This is really just for extra flavor but isn't necessary. Salt and pepper to taste. Sprinkle Parmesan cheese on top of soup just before serving. Soooooo goood!
12 large bowls.
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