Easy Broccoli Mushroom Soup

Make yourself warm and cozy on a rainy day by sipping this creamy Broccoli Mushroom soup…

Today was a sunny day and as the day turned to dusk it started to rain and got colder. To make myself warm I had to whip up a soup. I had broccoli and mushroom in my refrigerator and so I turned them into a creamy delicious soup.

Broccoli Mushroom Soup

Ingredients:

• Butter- 1 tbsp
• Onion, chopped- 1
• Broccoli florets- 1/2 of the broccoli
• Button mushroom, chopped- 1 box
• Chicken Stock- 2 cups
• Basil, dried leaves- 1tsp
• Ground Pepper- 1/2 tsp

For thickening the soup:

• Butter- 1 tbsp
• All purpose flour-3 tbsp,
• Milk or Heavy cream- 1/2 cup

Instruction:

• Place a wide non-stick cooking pan over medium heat, add the butter.
• Add onion and let it turn translucent.
• Add the broccoli, mushroom and let it cook for few minutes.
• Pour the chicken stock over the veggies and cook for 10 minutes.

• After the veggies have cooked well, puree the mixture in a blender.
• Transfer the pureed veggies back to the pan and place it over low heat.
• Add the dried basil leaves and ground pepper to it, give it a stir.
• Heat a different pan over medium heat.
• Add the butter, when it melts add the all purpose flour and keep stirring it, avoid burning the flour.
• Add milk to it, combine it and break any lumps present using a wooden spoon.
• Pour the milk combined with all purpose flour and butter over the pureed veggies, combine well.

• Let the soup come to a slight boil and remove from the stove.
• Pour the soup into a soup bowl and have it along with pita bread or sprinkle with croutons.

Tips:

• You could use chicken Bouillon cubes.
• To make it vegetarian, add veggie stock instead of chicken stock.