Mushroom-Broccoli Soup

Mushroom and broccoli are two vegetables that share an earthy, savory depth, and this soup brings them together in a velvety, cream-enriched broth. Sauteed onions and mushrooms get dusted with flour to build a roux right in the pot, then chicken broth and cream simmer everything into a thick, satisfying bowl.

The five-minute saute of onions and mushrooms is where the flavor foundation gets built. The mushrooms release their moisture, concentrate, and start to brown slightly in the butter and oil. That concentrated mushroom flavor carries the whole soup. Flour goes in next, stirred into the fat to form a roux that thickens the broth once the liquid gets added.

A full teaspoon of nutmeg is bold, but it works here. Nutmeg has a natural affinity with both cream sauces and broccoli, adding a warm, slightly sweet spice note that rounds out the earthy vegetables.

Pro Tips

• Chop the broccoli into small, uniform florets so they cook through evenly in the 8-10 minute simmer.
• Stir the flour into the sauteed vegetables thoroughly before adding liquid. Raw flour lumps are nearly impossible to dissolve once the broth goes in.
• Add the cream before the cheese and bring to a gentle simmer, not a rolling boil. Boiling cream with cheese can cause it to break and turn grainy.
• Taste before serving and adjust salt carefully. The chicken broth contributes a lot of sodium already.

Variations

• Puree half the soup with an immersion blender for a creamier, smoother consistency while keeping some chunky texture.
• Use vegetable broth instead of chicken broth to make this vegetarian.
• Swap the nutmeg for a pinch of white pepper and a squeeze of lemon juice for a lighter, brighter flavor profile.