Wednesday, November 6, 2013

Cheesy broccoli and mushroom soup

Makes 2-3 servings, easily increased

2-3 T olive oil
1 c mushrooms, diced
1/2 red onion, diced
1 medium carrot, diced
1 stalk celery, diced
3-5 cloves garlic, minced
3 T flour
2 c chicken stock
1/2 cup white wine
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 T sour cream
1/4 cup chopped fresh herbs (parsley, thyme, oregano, rosemary, etc)
Salt and pepper to taste
Juice of half of a lemon

Sauté first 5 ingredients in oil over medium heat until tender, adding garlic during last few minutes. Add a little more oil if necessary. 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.

Other serving suggestions: served over 1/2-1 c cooked pasta, grains, rice or a baked potato.

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