Creamy Broccoli Mushroom Soup

Creamy Broccoli Mushroom Soup created by PalatablePastime

No cheese in this one.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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  1. dhruv.3055
    Delicious! Thanks for the recipe. My family loved it!
    Reply
  2. Ines C.
    Delicious soup - comfort food on a cold night. I used sliced baby bella mushrooms. I liked the condensed milk for the creaminess. I always keep a can of condensed milk in the pantry. My husband and mom also loved it.
    Reply
  3. Denise K.
    Great soup. I used 2 percent milk instead on the condensed - but it was still delicious!
    Reply
  4. PalatablePastime
    Creamy Broccoli Mushroom Soup Created by PalatablePastime
    Reply
  5. PalatablePastime
    No cheese in this one.
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