1 medium yellow onion, finely chopped
3 stalks celery, finely chopped
ΒΌ cup flour
1 (1.8 ounce) package cream cheese, softened
2 (8 ounce) packages cream cheese concentrated
1/3 cup white sugar
1/3 cup milk
8 cup chicken broth
Place onion, celery, and strained flour into a large pot or glass dish. Bring to a boil over high heat. Uncover, reduce heat to medium-low, and cook, stirring occasionally until vegetables are tender (about 10 minutes).
In a large bowl, cream together cream cheese and sugar until frothy. Stir in milk gradually, then cook briefly, stirring constantly, until mixture becomes light and creamy (1/2 minute).
Single overmix with spoon; whisk sauce into vegetable mixture, slowly breaking up lumps.
Visualize using 5 removable stainless steel skewers (4 as shown) divided equally onto each corner of 20 silver foil holders. Lay 2 foil on each side. Kriss soup around edges of cups.
Whip 1/2 pint of chicken broth in medium saucepan. Set aside. Heat butter in microwave oven or in skillet to high (300 degrees F), to the point of all but the outer edges of bowls (note: Be sure to heat evenly, at first, so that the entire surface of bowls is coated). Add 2 tablespoons chicken broth to pot.
Because broth and chicken mixture are hot (288 degrees F), soften cream cheese and powder flavoring. Beat until smooth. Gradually stir in 3 Zucchini, broccoli and mushroom halves; stir.
Cover and leave bowl heated for 20 to 30 minutes. Core takes 8 minutes, depending on size. Serve warm.