Two of my oldest son’s favorite soup! He loves broccoli and mushrooms and soup made from both. I combined the two this morning and he has all but devoured it! Keeping the bellies full and bodies warm as the temperature drops here in Florida. Stay safe and warm, my friends!
Cream of Broccoli and Mushroom Soup
ingredients
2.5 to 3 lbs. frozen broccoli soup
1 cup onion, minced
1 teaspoon mince garlic (1 clove)
8 oz. fresh mushrooms, diced or minced
4 cups beef broth
3 to 4 cups milk
1/2 cup all purpose flour
2 Tablespoons olive oil
5 Tablespoons margarine or butter
1 teaspoon sea salt or more, to taste
1/2 teaspoon freshly ground pepper, or more to taste
1/2 to 1 teaspoon dried thyme
Directions:
In a 5 quart stock pot, add 1 Tablespoon olive oil and minced onions cooking until light brown. Add minced garlic, beef broth and bring to a boil. Add broccoli, bring back to a boil, cover and cook 15 to 20 minutes until soft. Break apart with spoon or mash with potato masher or emulsion blender. Alternately, put in food processor and pulse until desired consistency.
While broccoli is cooking. Add the remaining 1 Tablespoon olive oil and 5 Tablespoons margarine or butter to 10″ non-stick skillet. Add minced mushrooms and cook 5 minutes. While cooking, in a bowl, whisk together 2 cups milk and 1/2 cup flour. Pour over mushrooms and whisk until thick..2 to 3 minutes. Stir into broccoli. Add more milk as needed. Season with sea salt and freshly ground pepper to taste.
Four soup and a couple bread recipes are below. Enjoy!
