Creamy Broccoli Mushroom Soup Food

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.

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.

CREAM OF BROCCOLI SOUP II

Steps:

• In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Add milk and bring to a boil.
• In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.

CREAMY BROCCOLI SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
• Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
• Use an immersion blender to blend the soup until smooth.
• Stir in the nutmeg, then ladle into bowls.
• Enjoy!

CREAMY BROCCOLI SOUP

Steps:

• Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside., In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper., Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.

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.

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.