Mushroom-Broccoli Soup
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
vegetable oil
|
|
| 4 | tablespoons |
butter
|
|
| 2 | each |
onions
peeled, chopped |
|
| 6 | each |
mushrooms
washed and chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
nutmeg
|
|
| 10 | cups |
chicken broth
|
|
| ¾ | cup |
cream
35% milk fat |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | bunch |
broccoli florets
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
vegetable oil
|
|
| 6E+1 | ml |
butter
|
|
| 2 | each |
onions
peeled, chopped |
|
| 6 | each |
mushrooms
washed and chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
nutmeg
|
|
| 2.4 | l |
chicken broth
|
|
| 177 | ml |
cream
35% milk fat |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | bunch |
broccoli florets
chopped |
*
|
Directions
In a medium pan, heat oil and butter and sauté onions and mushrooms 5 min.
Add flour, stir well and add the rest of the ingredients, except cheese.
Let simmer over medium heat for 8 to 10 minutes.
Add cheese, mix well and serve.
