Cream of Broccoli soup is good, but adding mushrooms to it and a special hint of lemon thyme makes it a great soup!
Makes 4 Servings.
3 Tbsp butter
1/4 large onion, chopped
14 ounces of chicken broth
1 cup diced broccoli – dice into small pieces
1 cup milk (unsweetened almond milk works well to keep the fat content down)
1 small bay leaf
4 Tbsp flour
1/2 tsp fresh lemon thyme diced
1/2 lb baby portabello mushrooms, thinly sliced
1 cup light cream or half and half
1/4 tsp sea salt
dash black pepper
Cook onions in butter in a large pan until soft. Add flour and cook a couple minutes until mixed well with the butter and slightly browned.
Add chicken broth, bay leaf and broccoli, simmer for 30 minutes until broccoli is tender Remove from heat, discard bay leaf and process in a blender until smooth or the consistency you like.
Heat the milk and cream in the pan you previously had the broccoli in until it is hot, add pureed broccoli mix, mushrooms, lemon thyme, salt and pepper. Simmer for 10 more minutes or until mushrooms are tender. Serve with Grandma’s Homemade Biscuits.Add to Favorites