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Mushroom Broccoli Soup
I had some leftover sautéed broccoli and was concerned about reheating, so it went into a delicious mixed mushroom soup adding a additional layer of flavor.
What you need
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1/2 pound crimini mushrooms, quartered
- 1/3 pound shitake mushrooms, quartered
- Small handful dried porcini mushrooms, rehydrated in 1 cup hot water (super hot tap water is fine)
- 1/2 head broccoli, florets separated from peeled stems or 2-3 cups cooked
- 5 cups home made chicken broth
- 1 cup mushroom soaking liquid
- 1 tablespoon fresh minced parsley, leaves and stems or 1-2 tsp dried parsley leaves
- kosher salt
- Olive oil
How to make it
- Heat a large pot with olive oil over medium - when hot add onion with 1/2 tsp kosher salt
- Add garlic and stir well
- Add parsley, crimini and shitake mushrooms and stir - cook until just beginning to brown
- Add broth, peeled broccoli stems if using fresh and rehydrated porcini with soaking liquid (there may be a bit of grit/sand in the bottom of the soaking container - pour carefully so you don't add that to your soup)
- Bring soup to a boil and simmer for 20-30 minutes
- Turn off heat and add broccoli florets or leftover cooked broccoli
- Cover and let stand 10-15 minutes
- Using a slotted spoon, remove solids to a bowl
- In a blender, process the mushroom/onion/broccoli solids in batches and return to the broth
- Stir and taste for seasoning, adding more salt and black pepper
You could serve some grated parm, romano or cheddar or even crumbled blue cheese as a garnish if you like.
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