1 lb. broccoli or cauliflower
6 tbsp. unsalted butter
1/4 c. flour
4 c. chicken broth
2 c. cream
Salt and pepper
1 c. chopped onion
1 tbsp. minced garlic
1/2 lb. mushrooms
3 tbsp. jalapeno chilies
1 c. shredded Cheddar cheese
1 c. shredded Swiss cheese

Steam broccoli or cauliflower until tender; cool and chop finely. In soup pot, melt 3 tablespoons of butter; add flour and cook and stir 3 minutes. Add broth and cream, stirring bring to a boil; simmer until thick, about 10 minutes; add salt and pepper.

In skillet, melt 3 tablespoons of butter; add onions, cook to tender (8 minutes). Add garlic, mushrooms and chili; cook 5 minutes. Add to broth. Add broccoli and cheese. Cook and stir. DO NOT BOIL. The chilies make the soup very hot; can be omitted.