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1
Finely chop one large onion, by hand or in mini chopper food processor.
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2
In large stockpot melt one stick of butter or margarine.
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3
Saute onion until tender.
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4
Sift 1/2 cup flour over butter/onion mixture and whisk to form a paste.
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5
Let paste cook and slightly darken but do not burn.
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6
About 6-8 minutes.
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7
Slowly whisk in two cups milk.
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8
Add two chicken bullion cubes and white pepper and allow to thicken a couple of minutes while whisking to get out lumps.
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9
Slowly whisk in one large can 49.
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10
5 oz chicken broth.
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11
Add Velveeta cheese cubes and allow to melt, while stirring a couple of minutes.
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12
Add can of condensed cheddar cheese soup, stirring frequently.
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13
Cook broccoli according to package directions to soften.
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14
Chop according to how large you want you pieces.
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15
Use a food processor to chop finely for all of it or part of it.
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16
Add mushrooms, chopped chicken, and broccoli stirring frequently.
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17
Add half and half, garlic, garlic salt, tarragon, basil, Worcestershire, lemon juice and salt and pepper to taste.
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18
Cook about half an hour.
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19
Add half and half cream, and one pound shredded cheese, cooking and stirring frequently until cheese is melted, and all flavors have been incorporated well.
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20
Total cook time approx 1 hour.
