Lightly coat organic olive oil in a 4--6 quart pot. Preheat over low heat. Cook mushrooms, onion, garlic and seasonings until lightly brown. Add broth, bottled or filtered water and broccoli and bring to a boil. Cover and cook approximately 8 minutes or until the broccoli is tender. Puree with a hand held blender until smooth and then add in heavy cream and stir.
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|Serving Size: 1 Serving (1320g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 211 (49%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 81.5mg||25 %|
|Sodium 1149.7mg||40 %|
|Potassium 1503.8mg||40 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 28.6g|
|Protein 23g||33 %|
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Calories per serving: 432
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