Cream of Brocolli - Mushroom Soup
Try this Cream of Brocolli - Mushroom Soup recipe, or contribute your own. "Cheese" and "Soups" are two of the tags cooks chose for Cream of Brocolli - Mushroom Soup.
Yield: 8 Ready in 1 hours
1 people trying soon
|2 1/2 tsSalt|
|1/2 -(up to)|
|1 mdOnion; chopped or diced|
|1/2 cCheddar cheese; shredded|
|1 bnBrocolli; coarsly chopped|
|7 tbButter; (margarine)|
|6 -(up to)|
|2 cWhole milk; (or half & half)|
|4 cvegetable broth; or meat, warm|
|1/2 tsWhite pepper|
|1/2 cmushrooms; Sliced, or diced|
Cream of Brocolli - Mushroom Soup Preparation
submitted by: firstname.lastname@example.org (Zarina Alloo, Minneapolis, MN) In a large pot, melt the butter. Add broccoli, onion and thyme; saute until broccoli is almost tender. Add the flour and cook on low heat for about 7-10 minutes, stirring often. Add allspice, broth and cook on medium-high, stirring constantly with a wooden spoon. Remove from heat. If you prefer, you can puree the soup in a blender, in small batches. Add the warmed milk (or half & half plus whipping cream). Saute mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve. DAVE
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