6 tbsp. butter
1/4 lb. mushrooms
2 pkg. frozen broccoli, thawed
2 sliced onions
2 shallots, minced (optional)
2 (10 3/4 oz.) cans chicken broth
1 1/2 c. half & half
Pinch of garlic powder
Pinch of dill weed
Pinch of salt & pepper

Melt 2 tablespoons butter in large skillet. Add mushrooms and saute. Remove using slotted spoon. Melt remaining 4 tablespoons butter. Add broccoli, onions and shallots and saute about 10 minutes. Transfer 1/3 broccoli mixture to blender. Add 1/3 broth and 1/3 reserved broccoli liquid and puree.

Pour into large saucepan. Repeat with remaining broccoli. Add mushrooms; stir in half & half, garlic and dill weed. Simmer 10 minutes. Serve hot.