Mushroom Veggie Soup- A FAVORITE!!!

I have to be quick with getting a bowl of this because Samantha tries to eat it all everytime I make it. It freezes great, if there is any left, and is really yummy!

Mushroom Veggie Chowder

only 150 calories a serving

1 lb mushrooms, sliced
1 large onion, chopped
1/3 c butter
1/3 c flour
1 T salt
½ tsp pepper
1 ½ c milk
32 oz chicken broth
12 oz frozen broccoli
2 cans corn, drained
1 c cheddar cheese, shredded

Sauté the mushrooms and onions in the butter until tender. Combine the flour, salt, and pepper and stir into mushroom mixture. Gradually stir in milk. Cook and stir until mixture comes to a boil; cook two minutes longer until thick and bubbly. Stir in broth, broccoli, and corn. Heat through. Top with cheese and serve.