Creamy Broccoli Mushroom Soup

5m
Prep Time
25m
Cook Time
30m
Ready In

Recipe: #8172

February 21, 2013



"No cheese in this one."

Original is 7 servings

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.

1 Reviews

QueenBea

I love when this delicious is that easy!!! Great tasting soup. I did make one slight change by using cornstarch in lieu of the flour, due to gluten allergy, and it worked perfectly! Thx for sharing your recipe with us.

5.0

review by:
(3 Oct 2023)

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