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    You are in: Home / Recipes / Creamy Broccoli Mushroom Soup Recipe
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    Creamy Broccoli Mushroom Soup

    Creamy Broccoli Mushroom Soup. Photo by Sue Lau

    1/1 Photo of Creamy Broccoli Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Sue Lau's Note:

    No cheese in this one.

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    Units: US | Metric


    1. 1
      In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
    2. 2
      Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
    3. 3
      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).
    4. 4
      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.

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    Nutritional Facts for Creamy Broccoli Mushroom Soup

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.9
    Calories from Fat 148
    Total Fat 16.5 g
    Saturated Fat 7.8 g
    Cholesterol 43.6 mg
    Sodium 82.2 mg
    Total Carbohydrate 15.2 g
    Dietary Fiber 0.9 g
    Sugars 1.6 g
    Protein 7.4 g

    The following items or measurements are not included:

    vegetable stock

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