MUSHROOM & BROCCOLI SOUP
One of my girls won't eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LEMON BROCCOLI MUSHROOM SOUP
Make and share this Lemon Broccoli Mushroom Soup recipe from Food.com.
Provided by Maine-iac
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, add soup and half& half (or cream).
- Mix well, add mushrooms, broccoli, lemon juice, and spices.
- Stir and bring to boil.
- Cover and simmer 30 minutes.
- Re-season with spices to taste.
- Mix cornstarch in a bowl with water to form a paste, add to soup.
- Add butter to soup, stir well, and serve.
Nutrition Facts : Calories 158.3, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 104.4, Carbohydrate 11.9, Fiber 2.5, Sugar 2.6, Protein 3.5
CREAMY BROCCOLI MUSHROOM SOUP
Make and share this Creamy Broccoli Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 229.9, Fat 16.5, SaturatedFat 7.9, Cholesterol 43.6, Sodium 82.3, Carbohydrate 15.3, Fiber 1, Sugar 1.6, Protein 7.5
CREAMED BROCCOLI AND MUSHROOM SOUP
This is a delicious and easy recipe that's great on cold winter days. I always use fresh ingredients when possible but you can use frozen or canned items if you wish.
Provided by LANGMANN
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 8.3 g, Fiber 1.6 g, Protein 11.4 g, SaturatedFat 5.2 g, Sodium 528.6 mg, Sugar 12.1 g
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