Step 1

Start by removing the ends of the florets from the broccoli stems - set aside in a bowl. You'll need about four cups of florets. Roughly chop the stems and place into a food processor.

Step 2

Peel and dice the carrots, place into the same bowl with the broccoli florets

Step 3

Peel and roughly chop the onion, place it into the food processor. Peel and chop the garlic and into the food processor it goes also. Add all of the mushrooms into the food processor and pulse to process until all of the ingredients are well pureed.

Step 4

Using a heavy bottom stock pot, melt the butter over medium heat. Add the olive oil. When the oil is simmering, add the vegetable puree, broccoli and carrots. Stirring occasionally saute for about 8 minutes.

Step 5

Next, add the flour and mix together well. Continue stirring and cooking the mixture for about 2 more minutes. You'll want to cook the flour taste out and the roux/vegetable mixture will turn a light gold color.

Step 6

Add the chicken stock and stir. The mixture will really thicken. After a couple of minutes, add the cheese and continue to stir until it melts. Add the milk and heat thru. If desired, add the tabasco sauce - this just adds a nice background spice - it won't make it hot! That's eat - serving and enjoy!