Creamy Broccoli Mushroom Soup
Recipe: #8172
February 21, 2013
Categories: Broccoli, Mushrooms Diabetic, Low Carbohydrate, Vegetarian, more
"No cheese in this one."
Ingredients
Nutritional
- Serving Size: 1 (495.9 g)
- Calories 740.2
- Total Fat - 43 g
- Saturated Fat - 11.7 g
- Cholesterol - 63.5 mg
- Sodium - 1494.9 mg
- Total Carbohydrate - 59.1 g
- Dietary Fiber - 2 g
- Sugars - 10.5 g
- Protein - 29.1 g
- Calcium - 543.1 mg
- Iron - 3.3 mg
- Vitamin C - 6.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
Step 2
Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
Step 3
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).
Step 4
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.
Tips
No special items needed.