Source: Carriage House Kitchen - at the entrance to the San Antonio Botanical Garden, San Antonio, Texas

1 tablespoon olive oil
2 small onions, chopped
2 quarts chicken broth
1 quart heavy cream
1 quart half-and-half
2 pounds Velveeta cheese
1 cup shredded carrots
1 cup diced celery
2 cups diced fresh tomatoes
1 cup diced fresh broccoli
2 cups frozen mixed vegetables
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon lemon pepper
1 teaspoon garlic powder
1 teaspoon white pepper
Salt, to taste

Heat olive oil in large pot. Saut?the onions until soft, about 4 minutes. Remove from pot and set aside.

Combine the chicken broth, heavy cream, half-and-half, cheese, carrots, celery, tomatoes, broccoli, mixed vegetables, parsley, basil, lemon pepper, garlic powder and white pepper in the same pot. Cook over medium heat until the vegetables are tender, about 20 to 25 minutes, adding the saut?d onions for the last 10 minutes of cooking. Taste and add salt if needed.

Serve piping hot.

NOTE: Recipe can be halved.

Makes 20 cups, or about 12 servings.