Best Mushroom Broccoli Soup Recipes

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

CREAMY BROCCOLI MUSHROOM SOUP

Steps:

• In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
• Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
• Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).
• Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.

BROCCOLI SOUFFLE WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of water to a boil. Add broccoli. Cook until heated through, 3 to 5 minutes. Drain well.
• Transfer broccoli to a bowl. Mix in mushroom soup, mayonnaise, and eggs until well blended. Pour into a baking dish and sprinkle with Cheddar cheese.
• Bake in the preheated oven until lightly browned, about 30 minutes.

CREAM OF BROCCOLI AND MUSHROOM SOUP

Steps:

• In a large stockpot, add the cans of soup.
• Gradually stir in the milk.
• Add the frozen broccoli and remaining ingredients, and stir.
• Cook soup over low heat until it's heated through; stirring often.
• Ladle soup into bowls and serve.

BROCCOLI CHEDDAR CHICKEN MUSHROOM SOUP

Steps:

• Finely chop one large onion, by hand or in mini chopper food processor.
• In large stockpot melt one stick of butter or margarine.
• Sauté onion until tender.
• Sift 1/2 cup flour over butter/onion mixture and whisk to form a paste.
• Let paste cook and slightly darken but do not burn.
• About 6-8 minutes.
• Slowly whisk in two cups milk.
• Add two chicken bullion cubes and white pepper and allow to thicken a couple of minutes while whisking to get out lumps.
• Slowly whisk in one large can 49.
• 5 oz chicken broth.
• Add Velveeta cheese cubes and allow to melt, while stirring a couple of minutes.
• Add can of condensed cheddar cheese soup, stirring frequently.
• Cook broccoli according to package directions to soften.
• Chop according to how large you want you pieces.
• Use a food processor to chop finely for all of it or part of it.
• Add mushrooms, chopped chicken, and broccoli stirring frequently.
• Add half and half, garlic, garlic salt, tarragon, basil, Worcestershire, lemon juice and salt and pepper to taste.
• Cook about half an hour.
• Add half and half cream, and one pound shredded cheese, cooking and stirring frequently until cheese is melted, and all flavors have been incorporated well.
• Total cook time approx 1 hour.

BROCCOLI CHEESE MUSHROOM SOUP CASSEROLE WITH BISQUICK TOPPING

Steps:

• Cook broccoli until tender.
• Drain.
• Cut up and place in in a 2 qt casserole dish.
• Mix soup and milk and pour over broccoli.
• Layer cheese over soup.
• Combine bisquik mix and butter until crumbly.
• Sprinkle this mixture on top.
• Bake for 20 minutes or until top is golden brown.

CREAMED BROCCOLI AND MUSHROOM SOUP

Steps:

• In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.

CREAM OF BROCCOLI AND MUSHROOM SOUP

Steps:

• 1. In a large stock-pot, add the cans of soup.
• 2. Gradually stir in the milk.
• 3. Add the frozen broccoli and remaining ingredients, and stir.
• 4. Cook soup over low heat until it's heated through; stirring often.
• 5. Ladle soup into bowls and serve.