2 sticks (½ lb.) real butter, unsalted
2 -3 lbs assorted mushrooms, chopped (I used 1 ½ lbs button and 1 lb baby portabellos)
14 C. (7- 14.5 oz. cans) low sodium chicken broth
1/3 C. flour
2 C. heavy whipping cream
Sauté mushrooms in butter for approx. 5 minutes. You may need to use 2 skillets for this. Pour chicken broth into a large stock pot, reserving 1 cup. Add chicken bouillon to taste, being careful not to make broth too salty. Bring broth to a boil. Mix flour with reserved 1 cup broth and whisk into boiling broth. Cook for approximately 1 minute. Stir in mushrooms. Soup may be refrigerated at this point if making ahead.
Just before serving, add cream and heat through. Garnish with additional sliced, sautéed mushrooms and snipped chives, if desired.
Makes approximately 20 servings.