Creamy Broccoli Mushroom Soup

"No cheese in this one."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
30mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. Delicious! Thanks for the recipe. My family loved it!
     
  2. Delicious soup - comfort food on a cold night. I used sliced baby bella mushrooms. I liked the condensed milk for the creaminess. I always keep a can of condensed milk in the pantry. My husband and mom also loved it.
     
  3. Great soup. I used 2 percent milk instead on the condensed - but it was still delicious!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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