BROCCOLI AND MUSHROOM SOUP
Creamy, cheesy, and delicious! this Broccoli and Mushroom Soup is a quick and easy recipe and is perfect when you’re in a hurry, but still very tasty.
Equipment
- LARGE SAUCEPAN
- Blender/Food Processor
Ingredients
- 3 Cups Water
- 2 Cups Broccoli Florets
- 8 Ounces Mushrooms sliced
- 2 Tablespoons Butter
- 1 Cup Non-Fat Dry Milk Powder
- 1 Can Condensed Cheddar Cheese Soup
- 1/8 Teaspoon Hot Sauce optional
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Ground Black Pepper
- 1/8 Teaspoon Garlic Powder or 1 Clove minced
Instructions
- Bring the water to a boil in a saucepan, melt in the butter, then add the broccoli and mushrooms, and stir.
- Bring back to a boil and simmer for 5-6 minutes, until the broccoli is softened and tender.
- Stir in the milk powder, followed by stirring in the cheese soup, and mix thoroughly.
- Next, add in the hot sauce, black pepper, and garlic powder, and mix again until fully combined.
- Simmer for a further 5-6 minutes until fully cooked.
- Allow to cool, and blend using a stick blender or food processor for 2-3 minutes.
- Serve hot with crusty bread and top with shredded cheese, broccoli florets, or sliced mushrooms
Notes
Variations:
- Use frozen and thawed broccoli if I can’t get to the grocery store for fresh broccoli.
- If you want to make it from scratch then try this with canned milk and a bag of grated cheese.
- Add chicken or turkey for a meaty dish.
- Try adding crab or poached salmon to change it up a bit.
- Sprinkle in some crushed, crispy bacon.