Broccoli And Mushroom Soup Food

CREAMY BROCCOLI MUSHROOM SOUP

Steps:

• In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
• Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
• Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).
• Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.

CREAM OF BROCCOLI AND MUSHROOM SOUP

Steps:

• In a large stockpot, add the cans of soup.
• Gradually stir in the milk.
• Add the frozen broccoli and remaining ingredients, and stir.
• Cook soup over low heat until it's heated through; stirring often.
• Ladle soup into bowls and serve.

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

BROCCOLI & MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray casserole dish with cooking spray.
• Steam broccoli until crisp-tender, then place in prepared casserole dish when finished.
• While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent.
• Add garlic and saute for additional 30 seconds.
• Add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. Remove from heat and stir in egg beaters. Pour mixture over broccoli.
• Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.

BROCCOLI MUSHROOM CASSEROLE

Steps:

• In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender., Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. , Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

EASY CHEESY CREAM OF BROCCOLI SOUP

Steps:

• Prepare broccoli according to directions. Drain off excess water.
• Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.
• Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and creamy soup is ready to serve!

HEALTHY BROCCOLI CHEESE SOUP

Steps:

• Preheat large heavy bottom pot or dutch oven on medium heat and melt butter. Add garlic and onion, cook for 5 minutes, stirring occasionally.
• Add butternut squash, potatoes, stock and milk; bring to a boil. Reduce heat to low-medium, cover and cook for 7 minutes.
• Add broccoli and salt, bring to a boil, cover and cook for 4 more minutes. Turn off heat.
• If you like chunky soup (I do), remove broccoli into a bowl with a slotted spoon. Using an immersion blender, puree soup until smooth and silky. Return broccoli and add 4 oz of cheese; stir until cheese has melted. Serve hot sprinkled with remaining cheese.

SAUTéED BROCCOLI AND MUSHROOMS

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
• Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
• Add broccoli and salt to pan; stir well.
• Stir in broth & red pepper flakes; bring to a boil.
• Cover and cook 5 minutes or until broccoli is crisp-tender.
• Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
• Enjoy!

CREAM OF BROCCOLI SOUP

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

CREAMED BROCCOLI AND MUSHROOM SOUP

Steps:

• In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.

CREAM OF BROCCOLI SOUP WITH WILD MUSHROOMS

Steps:

• Preparation
• 1. Cut off the broccoli florets and use only these for the soup. Wash and drain them. To make a vivid green soup, cook the florets, uncovered, in a large amount of boiling salted water for 5 minutes, until very well cooked. Drain, refresh in cold water so that they keep their color, and drain thoroughly.
• 2. Cut off and discard the earthy ends of the mushroom stalks. If you are using cèpes, simply wipe the caps with a cloth; wash all the other mushrooms briefly under running water.
• 3. Cut large mushrooms into approximately 1/8-inch slices, medium-sized mushrooms into quarters, and leave small ones whole. Place in an airtight container and keep cool.
• 4. Bring the chicken stock to a boil, pour it over the broccoli, and purée in a blender or a food processor. Pour the purée into a saucepan, add the cream, and season with salt and pepper. Strain the cream of broccoli through a fine sieve, and return it to the saucepan.
• 5. Peel the shallot and chop it very finely. Place in an airtight container and keep cool.
• Finishing Touches
• 1. Reheat the soup.
• 2. Heat a nonstick skillet until very hot, add the mushrooms, season with salt, and stir with a wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in the butter and shallot. Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.
• Presentation
• Pour the soup into warmed individual tureens or soup plates and pile a mound of hot mushrooms into the center.