Monday, June 11, 2018

Cream of Broccoli Soup with Mushrooms

I don’t know about you, but sometimes one of my produce bins gets a bit more full than the other. So, when I came home from the store with a 16-ounce package of whole mushrooms, it was impossible (Curses, you kohlrabi and celeriac!) to put it in the vegetable bin where it belonged. So, just for the moment, I put it into the fruit bin that had dwindled down to virtually nothing other than a withered piece of citrus, so old and so shriveled, as to be unidentifiable. Fast forward two weeks later when it was time to wash out those bins and I found the mushrooms. Gasp! A pound of mushrooms, looking the worse for wear, and me with no clue as to why I’d bought them. Sure, I have a lot of recipes that call for mushrooms, but I know, at the time that I bought these, I was thinking of something in particular. Well, it’s too late now, I need to use these up and fast. So, this is going to be the Week of the Mushroom! Four different recipes will be coming to you, all using mushrooms. Get ready to be bowled over by fungus!
First up is Cream of Broccoli Soup with Mushrooms (yeah, yeah I had put the broccoli in the fruit bin as well), a surprisingly tasty, decidedly summer soup that pairs nicely with a tossed or fruit salad, crusty roll or slice of nut bread.
Cream of Broccoli Soup with Mushrooms

8 oz. fresh mushrooms, cleaned and sliced
Melissa’s shallots, finely diced
1 large onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
1/4 cup dry white wine
1 1/2 tablespoons all-purpose flour
16 oz. chicken stock, preferably
1 cup broccoli florets
1 cup whole milk
Pinch of nutmeg
Salt and freshly ground black pepper, to taste

In a large saucepan, sauté mushrooms, shallots, onion, and garlic in butter over low heat until mushrooms and onions are soft and all of the liquid has evaporated. Add wine and cook until evaporated. Stir in flour, and cook and stir for one minute. Add broth and broccoli, and bring to a simmer and cook for two minutes. Add milk and simmer for an additional 10 minutes. Add seasonings to taste and serve. This tastes equally good cold as it does warm, so consider it a soup for all seasons.

One of my favorite broccoli soups is this copycat of St. Louis Bread Company’s.

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Linda said...

Your broccoli soups could be served at Panera. Period!
Yes my veggie bins get full, and I tend to forget what's in there, no matter how many times I look. Mine is currently full of garden peppers - I must use them!

Pattie @ Olla-Podrida said...

I am growing both red and green peppers, in pots, but the plants are pretty small. I do have a couple of blossoms, but this intense heat, beginning seemingly right after winter, has been hanging around for the past six weeks, and threatening to take us all the way through June. I think this has adversely affected a lot of my vegetables this year. I’d like to know what you’re going to do with all of those peppers.