A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cream of Broccoli Mushroom Soup
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- #52875
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 bunch broccoli, coarsely chopped
1/2 cup flour (or as needed)
1 medium onion, chopped or diced
1/4 teaspoon thyme
7 tablespoons butter (margarine)
1/8 teaspoon allspice
2 1/2 teaspoons salt
1/2 teaspoon white pepper
2 cups whole milk, warm
4 cups warm vegetable, beef or chicken broth
1/2 cup shredded cheddar cheese
1/2 cup sliced mushrooms OR diced green peppers (optional)
directions
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 and half plus whipping cream). Saute mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve.
added by
internationalrecipes
nutrition data
390 calories, 22 grams fat, 37 grams carbohydrates, 14 grams protein per serving.
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