Mushroom Veggie Chowder

1 lb mushrooms, sliced
1 large onion, chopped
1/3 c butter
1/3 c flour
1 T salt
˝ tsp pepper
1 ˝ 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. Freezes well. (150 calories a serving)