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.

Homade Cream of Mushroom Soup

Mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.

Cream of mushroom soup has been a favorite of mine as long as I can remember. Currently the weather in Toronto definitely calls for a soup. Cream of mushroom soup is something that my husband and I both enjoy. It’s been on my “to do” list for ages. Last week both of us were feeling a bit under the weather, so it was like the scene was set for a bowl of steaming hot soup.

Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. This mushroom soup is pleasantly thick. If you like, you can puree a bit and add it back in to the soup to thicken it more, as well. The thyme is the perfect spice for mushroom soup. It’s subtle, but present and complements the mushrooms without overpowering them.

I’ll always use heavy, whipping cream in this soup. It doesn’t need a lot and it doesn’t make the soup over powered by richness, but helps in making it a thicker/creamier soup. If you don’t have or want to use heavy cream, I’d suggest mixing whatever lighter cream or milk you use with a couple of teaspoons of cornstarch and adding to the soup. It will thicken up the lighter cream.

Ingredients:

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

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:

1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, cream and vegetable puree.
4. Stirring constantly, bring soup to a boil and cook until thickened.
5. Adjust seasonings to taste.
6. Serve hot.