Friday, January 7, 2011

Broccoli Cheese Mushroom Soup

I love soup when it is cold outside. I love to make soup from the vegetables I grow in my little garden. Fall vegetables grow particularly well for me because we rarely have a hard freeze. This blog has become a little recipe heavy. The broccoli in this soup did come from my own garden. The milk should have come from my CSA farm. Unfortunately, I had to buy my milk this week at the grocery store. It is whole and organic, thankfully.


1/2 large onion
2 cups chopped broccoli
1 cup chopped mushrooms
1 cup creamy type cheese (I used Velveeta because I didn't have the melty kind of queso blanco)
1 cup sharp cheddar cheese shredded.
2 cups or more whole milk (if you want a thick soup use less. For a thin soup use more)
2 tablespoons butter
1 cup chicken or vegetable stock (I used Better Than Bouillon chicken stock)
A pinch of curry powder


Saute the onion in a tablespoon of butter. Add the stock and broccoli to the onion. Continue to cook on medium heat until the broccoli is completely cooked - about 10 minutes. In the meantime, saute the mushrooms in a little butter and set aside.


Adjust the heat to low and add the milk. Be careful, it is easy to scald milk and that would taste horrible. Use a wand blender to smooth out the onions and broccoli. Add the cheeses to the broccoli, onion and milk and stir continuously as the cheeses melt. Add the chopped mushrooms and just a pinch of curry powder, stir and eat it up.


I didn't feel like this soup needed any extra salt or pepper.

My friend Tony Tolentino suggested I serve my soup with crostinis. Here is his yummy recipe

12-18 sun dried tomato slices
1/2 cup Italian salad dressing, olive oil or your own vinaigrette
1/3 to 1/2 loaf of French bread
Basil leafs
Preheat oven to 350
Marinate tomatoes in the dressing for 30 minutes
Cut bread in 1/2 to 3/4 inch slices and brush both sides of each slice of bread with dressing
Roll up basil leaves and slice
Bake bread until golden about 3 minutes per side
Top each slice of bread with a tomato slice and continue to cook until the tomatoes are heated about 4 minutes
Top with basil slices.

What is your favorite kind of soup?

7 comments:

  1. I love vegetable soup, and that is what I am ready to make. Don't you think that sounds good with cornbread during this cold, cold weather we are about to get! :)

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  2. Kathryn/plantwhateverbringsyoujoy.comJanuary 9, 2011 at 6:11 PM

    Soup. Soup. Soup. This is soup weather. I like the idea of broccoli, mushrooms and cheese. I make pumpkin/carrot/ginger soup. But I need to expand my soup skills, I do believe. Thanks for one more!

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  3. I'm totally trying this recipe in the upcoming busy work week.

    Thanks for sharing the directions with us on your blog.

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  4. So, how could this soup not be good! Thanks from a soup lover (who can never get enough)!

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  5. Wow, this soup sounds amazing. Those 3 are my favorite combos!

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  6. Yummy in my tummy!!!

    I'm here sneaking around looking for a post I want to steal for bgb.

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  7. Dear Aunt Debbie,
    Would love to contact you via email Please advise via reply

    ReplyDelete