Cream of brocolli - mushroom soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Brocolli; coarsly chopped (up to) |
| ¾ | cup | Flour |
| 1 | medium | Onion; chopped or diced |
| ¼ | teaspoon | Thyme (up to) |
| 7 | tablespoons | Butter (margarine) |
| ⅛ | teaspoon | Allspice |
| 2½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 2 | cups | Whole milk (or half & half plus whipping cream); warm |
| 4 | cups | Warm vegetable or meat or chicken broth |
| ½ | cup | Shredded cheddar cheese |
| ½ | cup | Sliced mushrooms or diced green peppers (optional) |
Directions
submitted by: zarina@... (Zarina Alloo, Minneapolis, MN) In a large pot, melt the butter. Add broccoli, onion and thyme; saute until broccoli is almost tender. Add the flour and cook on low heat for about 7-10 minutes, stirring often. Add allspice, broth and cook on medium-high, stirring constantly with a wooden spoon. Remove from heat. If you prefer, you can puree the soup in a blender, in small batches. Add the warmed milk (or half & half plus whipping cream).
Saute mushrooms in a little oil. Use this and green peppers or cheese to garnish the soup and serve.
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
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