3 tbsp. unsalted butter
1/4 c. chopped shallots or green onion
2 c. sliced fresh mushrooms
1 recipe cream soup base
1 c. shredded Swiss cheese
1/4 c. grated Parmesan cheese
3 c. cooked broccoli florets

Melt butter in large skillet, saute shallots 2 minutes. Stir in mushrooms; saute until tender, about 3 minutes.

Heat cream base to boiling. Reduce heat to low. Stir in broccoli and sauteed vegetables. Heat to serving temperature. Makes 9 cups.