Mushroom Broccoli Soup Recipe
It takes no time to make mushroom broccoli soup from scratch at home. Learn how to make cream of broccoli and mushroom soup.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 bowls
- 1 large-size broccoli cut into florets
- 5 - 6 button mushrooms, roughly chopped
- 1 medium-size onion chopped
- 3 - 4 cloves of garlic
- 2 teaspoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 2 Cup vegetable stock or water
- Salt to taste
- 1/4 Cup milk
Chop mushrooms into cubes and set aside.
Heat oil in a saucepan over medium heat.
Add cumin seeds and peppercorns. Once these start to crackle, add chopped onion and garlic.
Saute for few seconds or till onion turn translucent. No need to brown the onion.
Next add the chopped mushroom and saute for 3 - 4 minutes.
Add the broccoli florets. Saute the vegetables for about 2 minutes over medium heat.
Add warm stock or water and salt to taste. Stir to combine.
Let the soup simmer over medium heat till vegetables are cooked through and the liquid has reduced to almost half the original amount. Then turn off the heat.
Allow the soup to cool down a bit. Using a food processor or blender puree the soup to a smooth consistency.
Strain the soup with a sieve (if you need smooth consistency). Once again transfer the soup to the same saucepan and turn on the heat.
Bring the soup to the boil once and add milk. Stir to combine. Adjust seasoning. Let the soup simmer for few more minutes.
Serve Mushroom Broccoli Soup warm topped with toasted pumpkin seeds and a splash of cream.
The calories mentioned are for one bowl of soup approximately 375 gram.
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