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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. 1 medium onion, chopped
  2. 2 large garlic cloves, minced
  3. 1/2 pound crimini mushrooms, quartered
  4. 1/3 pound shitake mushrooms, quartered
  5. Small handful dried porcini mushrooms, rehydrated in 1 cup hot water (super hot tap water is fine)
  6. 1/2 head broccoli, florets separated from peeled stems or 2-3 cups cooked
  7. 5 cups home made chicken broth
  8. 1 cup mushroom soaking liquid
  9. 1 tablespoon fresh minced parsley, leaves and stems or 1-2 tsp dried parsley leaves
  10. kosher salt
  11. Olive oil

How to make it

  1. Heat a large pot with olive oil over medium - when hot add onion with 1/2 tsp kosher salt
  2. Add garlic and stir well
  3. Add parsley, crimini and shitake mushrooms and stir - cook until just beginning to brown
  4. 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)
  5. Bring soup to a boil and simmer for 20-30 minutes
  6. Turn off heat and add broccoli florets or leftover cooked broccoli
  7. Cover and let stand 10-15 minutes
  8. Using a slotted spoon, remove solids to a bowl
  9. In a blender, process the mushroom/onion/broccoli solids in batches and return to the broth
  10. 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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