SUSAN'S CREAM OF BROCCOLI SOUP

Susan's Cream of Broccoli Soup image

Provided by Susan Feliciano

Time 25m

Number Of Ingredients 14

2 Tbsp butter or olive oil
1/4 c sweet onion, chopped
1/2 c fresh mushrooms, diced
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp dried thyme (or use fresh - 1 1/2 tsp minced)
1/2 tsp freshly ground black pepper
1/4 c all purpose flour
1 c evaporated milk (may use non-fat if desired)
3 Tbsp dry sherry
1/2 c (or more as needed) chicken broth (or water from cooking broccoli)
1 c cooked chopped broccoli (may be fresh or frozen)
1/3 c light sour cream
1/2 c grated cheddar cheese (optional) plus more for topping, if desired

Steps:

1. Heat the butter or oil (I use butter) in a large saucepan over medium heat. Add the diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
2. Stir in mushrooms, onion powder, salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes.
3. Sprinkle the flour over the mixture; stir to coat. Add milk and sherry and bring to a simmer, stirring often.
4. Add the chicken broth or cooking liquid and the broccoli and return to a simmer. Cook, stirring, until heated through, about 1 minute. Add more broth if you like thinner soup.
5. Stir in sour cream and cheese if used. This is now ready for serving, or you may pack in containers and freeze. Serve topped with shredded cheddar cheese if desired.