Mushroom and broccoli soup

Ingredients

Makes 2 servings, easily increased

1-2 tablespoons olive oil
1 c fresh mushrooms, diced
1/2 red onion, diced

1 medium carrot, diced

1 stalk celery, diced
3-5 cloves garlic, minced

2 tablespoons butter
3 tablespoons flour
2 c chicken stock

1/2 cup white wine, such as Pinot Grigio or Chardonnay
1/2 cup milk
2 cups broccoli florets (bite size), steamed until almost tender, about 7-10 minutes

1/2 cup grated Parmesan cheese

2 tablespoons sour cream
1/4 cup chopped fresh herbs (parsley, thyme, oregano, rosemary, etc)
Salt and pepper to taste

Juice of half of a lemon

Instructions

Sauté first 5 ingredients in large saucepan in oil over medium heat until tender, adding garlic during last few minutes so not to burn. Add butter and cook for another minute. Add flour and stir make a thick paste/roux. Cook for two or three minutes while stirring. Add wine and cook for another two or three minutes, then add stock and milk and stir/whisk to incorporate well. Bring to a boil and cook for a few minutes to thicken. Reduce heat, add broccoli, sour cream, and cheese and cook on lowest heat setting for about 5 minutes, or until your desired consistency. Check and adjust for seasoning. I tend to add both salt and pepper with a heavy hand. Add lemon juice and mix in herbs just before serving, saving a bit for garnish. I throw in a Parmigiano Reggiano rind while cooking for extra flavor. Add a crusty multi-grain garlic crostini for the final touch.

Update for 2022: I was fortunate enough to have fresh wine cap mushrooms this year! I am growing them in one of the garden beds.