Make yourself warm and cozy on a rainy day by sipping this creamy Broccoli 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 had broccoli and mushroom in my refrigerator and so I turned them into a creamy delicious soup.
Broccoli Mushroom Soup
Ingredients:
- Butter- 1 tbsp
- Onion, chopped- 1
- Broccoli florets- 1/2 of the broccoli
- Button mushroom, chopped- 1 box
- Chicken Stock- 2 cups
- Basil, dried leaves- 1tsp
- Ground Pepper- 1/2 tsp
For thickening the soup:
- Butter- 1 tbsp
- All purpose flour-3 tbsp,
- Milk or Heavy cream- 1/2 cup
Instruction:
- Place a wide non-stick cooking pan over medium heat, add the butter.
- Add onion and let it turn translucent.
- Add the broccoli, mushroom and let it cook for few minutes.
- Pour the chicken stock over the veggies and cook for 10 minutes.
- After the veggies have cooked well, puree the mixture in a blender.
- Transfer the pureed veggies back to the pan and place it over low heat.
- Add the dried basil leaves and ground pepper to it, give it a stir.
- Heat a different pan over medium heat.
- Add the butter, when it melts add the all purpose flour and keep stirring it, avoid burning the flour.
- Add milk to it, combine it and break any lumps present using a wooden spoon.
- Pour the milk combined with all purpose flour and butter over the pureed veggies, combine well.
- Let the soup come to a slight boil and remove from the stove.
- Pour the soup into a soup bowl and have it along with pita bread or sprinkle with croutons.
Tips:
- You could use chicken Bouillon cubes.
- To make it vegetarian, add veggie stock instead of chicken stock.
Easy Broccoli Mushroom Soup
Ingredients
- Butter- 1 tbsp
- Onion, chopped- 1
- Broccoli florets- ½ of the broccoli
- Button mushroom, chopped- 1 box
- Chicken Stock- 2 cups
- Basil, dried leaves- 1tsp
- Ground Pepper- ½ tsp
For thickening the soup
- Butter- 1 tbsp
- All purpose flour-3 tbsp,
- Milk or Heavy cream- ½ cup
Instructions
- Place a wide non-stick cooking pan over medium heat, add the butter.
- Add onion and let it turn translucent.
- Add the broccoli, mushroom and let it cook for few minutes.
- Pour the chicken stock over the veggies and cook for 10 minutes.
- After the veggies have cooked well, puree the mixture in a blender.
- Transfer the pureed veggies back to the pan and place it over low heat.
- Add the dried basil leaves and ground pepper to it, give it a stir.
- Heat a different pan over medium heat.
- Add the butter, when it melts add the all purpose flour and keep stirring it, avoid burning the flour.
- Add milk to it, combine it and break any lumps present using a wooden spoon.
- Pour the milk combined with all purpose flour and butter over the pureed veggies, combine well.
- Let the soup come to a slight boil and remove from the stove.
- Pour the soup into a soup bowl and have it along with pita bread or sprinkle with croutons.
Notes
You could use chicken Bouillon cubes.
To make it vegetarian, add veggie stock instead of chicken stock.
To make it vegetarian, add veggie stock instead of chicken stock.
