Creamed Italian Broccoli and Mushroom Soup Recipe - dummies

Creamed Italian Broccoli and Mushroom Soup Recipe

By Alexandra Jamieson

This very thick and creamy broccoli and mushroom soup has been tasted by several Italian Americans and received rave reviews. This ethnically inspired recipe is cruelty- and dairy-free, taste great, and is packed with nutrients.

[Credit: ©]
Credit: ©

Nutritional information does not include the croutons used as garnish.

Preparation time: 20 to 25 minutes

Cook time: 50 minutes

Yield: 6 servings

6 tablespoons extra-virgin olive oil, divided

1 large yellow onion, diced

3 shallots, peeled and quartered

6 cloves garlic, peeled

1 teaspoon salt

2 cups quartered crimini mushrooms, brushed clean

1 cup shiitake mushrooms, destemmed, brushed clean, and quartered

1/4 cup white wine

1 sprig fresh thyme

1 bay leaf

1 pound Yukon Gold potatoes, peeled and diced

3 cups broccoli florets

8 cups vegetable stock

Juice of 1 lemon

1 fresh lemon, wedged, for garnish

Freshly ground black pepper

  1. Place a large soup pot over medium heat and warm 4 tablespoons of the oil. Add the onion, shallots, and garlic. Add the salt, stir well, and cook for 5 minutes.

  2. Reduce the heat to low and cook, cover on, for 30 minutes to allow the onions to sweeten and thoroughly soften. While the onions are cooking, heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil.

  3. Add the mushrooms and stir well to coat with oil. Cook the mushrooms until they brown, about 12 minutes, stirring occasionally.

  4. Add the wine, stir well to pick up any browned mushroom bits from the bottom of the skillet, and cook for another 2 minutes.

  5. Add the thyme, bay leaf, potatoes, broccoli, and mushrooms (with any of their juices from the skillet) to the cooked onion mixture. Add the vegetable stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.

  6. Remove and discard the thyme and bay leaf. Puree the soup with a stick or immersion blender until well blended in the pot.

  7. Squeeze the lemon juice into the soup (being careful not to add any lemon seeds), sprinkle with ground pepper, and stir well. Serve with fresh lemon wedges.

If you don’t have an immersion blender, spoon 2 to 3 cups of the soup into a blender. Blend until smooth, pour into a mixing bowl, and repeat until all of the soup is blended. Return all the blended soup to the pot and warm.

Per serving: Calories 258 (125 from Fat); Fat 14g (Saturated 2g); Cholesterol 0mg; Sodium 604mg; Carbohydrate 25g (Dietary Fiber 3g); Protein 5g.