Cream Of Broccoli And Mushroom Soup
A comforting creamy soup blending tender broccoli and savory mushrooms, perfect for cozy meals and suitable for vegetarians if using plant-based milk alternatives.
Ingredients
Instructions
- Cut broccoli into small pieces and steam in a small amount of water until tender, then set aside.
- Sauté chopped onion and sliced mushrooms together in butter until the mushrooms are tender and the onion is translucent.
- Add the flour to the mushroom and onion mixture to make a roux, stirring well.
- Gradually add the can of chicken broth, stirring constantly, and cook until the mixture thickens.
- Stir in the steamed broccoli and slowly pour in the half and half or milk, stirring continuously.
- Let the soup simmer for a short time to blend flavors, then season with salt and pepper to taste.
Tips & Substitutions
For a richer flavor, consider adding garlic when sautéing the onions and mushrooms. If fresh mushrooms are unavailable, canned mushrooms can be used, though they may alter the texture slightly. You can also substitute the half and half with a non-dairy milk for a lighter version. This soup pairs beautifully with Chicken And Green Beans for a complete meal.
Serving Suggestions
Serve the soup hot, garnished with a sprinkle of freshly grated parmesan or a drizzle of olive oil for added flavor. It makes a delightful starter or main dish when paired with crusty bread or a fresh side salad. For a complete meal, consider pairing it with American recipes like Mom'S Pan Fried Chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration, you can add a splash of chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Broccoli And Mushroom Soup contains roughly 1653 calories, with 12g protein, 102g carbohydrates, and 133g fat. It is an excellent source of vitamin D (83% of the Daily Value), iron (44% of the Daily Value), and calcium (34% of the Daily Value), and a good source of potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Simply prepare it, let it cool, and store it in the refrigerator. Reheat gently before serving to allow the flavors to meld beautifully.
What can I use instead of chicken broth?
If you're looking for a vegetarian option, vegetable broth works well. You could also use homemade broth or stock for a fresher taste. Just be mindful that it may slightly alter the final flavor.
How can I make this soup thicker?
If you prefer a thicker soup, you can blend a portion of the soup after adding the broccoli, then return it to the pot. Alternatively, you can add an extra tablespoon of flour to the roux, ensuring to cook it well to avoid a raw flour taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).