Vegetarian Chowder

Ingredients

• 1 chopped medium onion
• 3 – 4 chopped celery stalks
• 1/3 chopped green pepper
• 2 cups chopped cauliflower
• 3 cups chopped broccoli
• 1/4 chopped head of green cabbage
• 10 chopped Crimini mushrooms
• 2 – 3 cloves of garlic
• 2 tablespoons butter
• 2 tablespoons flour
• 1 quart half and half milk
• 1 quart of no-sodium chicken stock
• 2 1/2 cups shredded medium cheese

Instructions

1. Saute onion, celery and green pepper in a frying pan.
2. Once softened, add 2 – 3 cloves of garlic.
3. Cook until garlic is incorporated.
4. Move to your main pot. In a steamer, steam cauliflower, broccoli, green cabbage and mushrooms together for 10 minutes.
5. Puree half of the steamed veggies. Mix them with the other veggie mix in the main pot.
6. In a frying pan add 2 tablespoons of butter and flour.
7. Heat through then add 3/4 quart of half and half, salt and pepper to make a rue.
8. Stir until smooth then add 1 1/2 cups of shredded cheese and 1 1/2 cups of no-sodium chicken stock. Add to taste garlic powder and onion powder.
9. Then add 1 teaspoon pepper, 1/2 teaspoon seasoning salt and sea salt.
10. Stir until smooth and pour over veggies in the main pot.
11. Simmer over medium heat until desired consistency.
12. Add remaining milk or additional chicken stock to thin. Serve.