Heat olive oil in large pot. Sauté the onions until soft, about 4 minutes.
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 sauteed onions for the last 10 minutes
Taste and add salt if needed.
Serve piping hot.
Yield: 20 cups, or about 12 servings
Recipe can be halved.
Source: Carriage House Kitchen - at the entrance to the San Antonio Botanical
Garden, San Antonio, Texas