Broccoli and Mushroom Soup

Today was a sunny day and as the day turned to dusk it started to rain and got colder. To make myself warm I had to whip up a soup. I have been sharing some classic recipes in the past few weeks that, while not glamorous, are just solid recipes for every-day dishes. I had broccoli and mushroom in my refrigerator and so I turned them into a creamy delicious soup. Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious soup in minutes.

This Broccoli and mushroom soup is not just a simple soup to make but it’s also comforting and nutritious too.

Here you go….Do try it and share your comments….

Ingredients:

Fresh mushrooms – 1½cup sliced (I used button mushrooms)

Broccoli – 1 cup(chopped medium-small size)

Chicken broth – 1 ½ cups

Onion – ½ cup chopped

Dried thyme – ¼ tsp

Butter - 3 tbsp

All-purpose flour - 3 tbsp

salt - ¼ tsp

Ground black pepper - ¼ tsp

Cream – ½ cup

Method:

In a large heavy saucepan, cook mushrooms in the broth with chopped broccoli, onion and thyme until tender, about 10 to 15 minutes.

In blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, cream and vegetable puree.

Stirring constantly, bring soup to a boil and cook until thickened.

Adjust seasonings to taste.

Serve hot.