 |
| Only the pure in heart can make a good soup - Beethoven |
The best way to celebrate a lazy, cozy Sunday afternoon is definitely this incredibly luscious, thick and velvety Mushroom & Broccoli Soup! Here it is!
Ingredients (Serves 2):
1 Packet (about 15) of Fresh Button Mushrooms (essentially use medium sized ones)
1 Medium / Small Broccoli
5-6 Cloves of Garlic (adjust to taste - but in this case, more the merrier)
1/4th Cup of Parmesan Cheese
1 Cup of Milk
2 Table Spoons of Butter
Assorted Herbs - Oregano / Thyme.
Salt & Pepper, to taste.
 |
| Deliciously tasty, thick and velvety goodness - Mushroom & Broccoli Soup! |
- Chop Mushrooms & Broccoli Coarsely. Chop 1-2 Mushrooms finely to be later added to soup as chunks.
- Heat butter in the pan and add garlic, herbs and saute. I like to saute herbs with butter to bring out their flavour.
- Add Mushrooms and Broccoli, stir well and ensure the veggies are coated finely with butter.
- Add salt, let the mushrooms sizzle! (they loosen up water) Add milk, cheese and pepper. Cover the pan, let everything cook till Mushrooms and Broccoli are tender.
- Turn the heat off, let things cool down. Once manageable, puree everything in a blender till you get thick, consistent paste / soup.
- Add necessary amount of milk/water/stock and bring it to boil (adjust thickness of soup to your choice). Add mushroom chunks and we're done!
- Serve hot, season with some additional pepper if necessary.
Suggested garnish: Basil.
