Creamy Broccoli Mushroom Soup (#SoupSaturdaySwappers)

Creamy Broccoli Mushroom Soup recipe, broccoli, mushrooms,leeks, cheddar cheese, cream, chicken stock, vermouth, the saucy southerner

Creamy Broccoli Mushroom Soup

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!

P~

Creamy Broccoli Mushroom Soup (#SoupSaturdaySwappers)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 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
Instructions
  1. In a large, non-stick skillet, over medium-high heat, add the butter to melt.
  2. 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.
  3. Add the leeks and allow to cook about 2 minutes.
  4. Add the garlic and allow to cook about 1 minute.
  5. Add the vermouth, stir to combine and all to cook about 2 minutes.
  6. Add the broccoli and Italian herbs, cover the pan with a lid and simmer for 5 minutes.
  7. Remove the lid, sprinkle on the flour, stir to combine and cook for 1 minute.
  8. Add the cream, chicken stock and cheese, stir to combine and allow to simmer and thicken, about 10 minutes.
  9. Add salt and ground black pepper, to taste.
  10. At this point, you can add additional stock, if you wish, to adjust the thickness of the soup.
  11. Serve hot.

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Entrée, Living in Elegant Simplicity, Saucy Southerner Recipes, Soups. Bookmark the permalink.

16 Responses to Creamy Broccoli Mushroom Soup (#SoupSaturdaySwappers)

  1. Colleen says:

    This sounds wonderful and I like that you used a large skillet instead of a pot. Great idea! – Faith, Hope, Love, & Luck – Colleen

  2. Kathy Walker says:

    Mushrooms, broccoli, and vermouth…ingredients that I love! This would be a popular soup at our house. This has layers of flavor. I could have a bowl for breakfast and be very happy!

  3. Wendy Klik says:

    I am going to give this soup a try Paula….it sounds amazing.

  4. Karen says:

    Paula this sounds so delicious! I love all of the flavors and the fact that it’s so quick is such a nice bonus!

  5. Barrie says:

    Any recipe that includes sauteing leeks, mushrooms and garlic is a winner in my book! This sounds amazing and I love that you keep all the veggies whole and not totally pureed- lovely.

  6. SallyBR says:

    Super clever idea the use of the large skillet! Love it and will be incorporating that in my methods too!

  7. sneha datar says:

    Would love to have a bowl of this creamy broccoli mushroom soup, looks so delicious.

  8. I LOVE this recipe! It looks so perfect for a chilly fall day!

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