Homemade soups can be a delicious, nutritious and quick weeknight meal. That’s the theme for this month’s #SoupSaturdaySwappers, and this recipe for Creamy Broccoli Mushroom Soup is all of those things.
This month’s theme was proposed by Amy from Amy’s Cooking Adventures. She’s a school librarian so September and back-to-school time is hectic for her! This month’s theme of Quick Weeknight Soups was a natural for such a busy mom.
For my recipe I decided to rework a recipe I’ve posted before, retaining all of the flavor and significantly reducing the fat and the cooking time. This recipe for Creamy Broccoli Mushroom Soup only takes 30 minutes to prepare, but you’ll think you’re eating a soup that has simmered all day.
In order to cut the cooking time of this soup it meant being non-traditional in the use of the cooking vessel. Most people make a soup in a saucepan or stockpot. I used an extra-large non-stick skillet. Having that extra surface area is the key to building layers of flavor in this soup.
Starting with just two tablespoons of butter, the mushrooms are browned. This is where the larger surface of the skillet is vital. I melted the butter over medium-high heat, added the mushroom slices so all of them were flat on the surface, and let them get browned before turning them. This step takes 5 minutes.
Then I added sliced leeks for two minutes, just to soften them. Garlic is added next for just one minute. The next punch of flavor comes from a cup of vermouth. I love using vermouth in my cooking instead of a dry white wine, which you could use instead, because it has the added flavors of various botanicals (roots, barks, flowers, seeds, herbs, and spices).
After simmering for two minutes, I added the broccoli pieces, some Italian herbs and covered the pan for five minutes to allow the broccoli to steam in the vermouth. Next a sprinkling of flour, to aid in the thickening of the soup, is added and allowed to cook for one minute.
The last step is to add cream, chicken stock and cheese and allow the soup to thicken, simmering it for an additional 10 minutes.
If you start out with pre-sliced mushrooms and frozen (thawed) broccoli pieces, the only prep you have to do is to slice and wash leeks and mince the garlic. So that will bring you in right about 30 minutes for an incredibly flavorful, quick weeknight soup. Presto!
I hope you’ll give this soup a try! And be sure to check out all of the other Quick Weeknight Soups by fellow bloggers in the links below. Happy Soup Saturday!
- 2 tablespoons butter
- 1 -8 ounce package sliced mushrooms
- 1½ cups sliced leeks, washed, drained and dried
- 1 clove garlic, minced
- 1 cup vermouth (or dry white wine)
- 1 pound frozen chopped broccoli, thawed (or fresh, which I used because I had it)
- 1 teaspoon Italian seasoning blend
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 2 cups chicken stock
- 4 ounces grated Cheddar cheese (I used extra-sharp Cheddar)
- salt and ground black pepper, to taste
- In a large, non-stick skillet, over medium-high heat, add the butter to melt.
- Add the mushroom slices in a single layer in the pan and allow the first side to brown before turning them, about 5 minutes total.
- Add the leeks and allow to cook about 2 minutes.
- Add the garlic and allow to cook about 1 minute.
- Add the vermouth, stir to combine and all to cook about 2 minutes.
- Add the broccoli and Italian herbs, cover the pan with a lid and simmer for 5 minutes.
- Remove the lid, sprinkle on the flour, stir to combine and cook for 1 minute.
- Add the cream, chicken stock and cheese, stir to combine and allow to simmer and thicken, about 10 minutes.
- Add salt and ground black pepper, to taste.
- At this point, you can add additional stock, if you wish, to adjust the thickness of the soup.
- Serve hot.