1/4 pound mushrooms, cleaned and sliced
2 tablespoons butter
2 packages (10 ounces each) frozen chopped broccoli
2 onions, sliced
2 shallots, minced
4 tablespoons butter

2 cans (10-1/2 ounces each) Campbell's Chicken Broth, undiluted
1-1/2 cups half and half
salt and pepper to taste
pinch of garlic powder
pinch of dried dill weed

Sauté mushrooms in 2 tablespoons butter until mushrooms are tender. Remove mushrooms with a slotted spoon and set aside. Sauté broccoli, onions and shallots in same skillet with the 4 tablespoons butter, until the vegetables are tender.

Blend the vegetables with some of the chicken broth until they are pureed and smooth. Blend a few at a time. Don't attempt them all at once.

Pour the pureed vegetables into a saucepan. Add the sautéed mushrooms and the remaining ingredients. Simmer the soup for 10 minutes. Serve with Toasted Buttered Dill Rounds. Serves 6.

Toasted Buttered Dill Rounds

6 slices white bread
6 teaspoons butter
dill weed
grated Parmesan cheese

With a 2-inch biscuit cutter cut rounds out of each slice of bread. Reserve the trimmed crusts for making crumbs at another time. Toast the rounds in a 200° oven until they are fairly dry. Spread each round with about 1 teaspoon butter, sprinkle with dill weed and grated Parmesan cheese. Broil for a few seconds and serve warm.

Note--Soup can be made earlier in the day and reheated at time of serving. Reheat over low heat.
--Toasted rounds can be made earlier and broiled at time of serving.

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