Mushroom & Broccoli Soup

Mushroom & Broccoli Soup Recipe photo by Taste of Home

  • Total Time: Prep: 20 min. Cook: 45 min.
  • Makes: 8 servings (1-1/2 quarts)


  • 1 bunch broccoli (about 1-1/2 pounds)
  • 1 tablespoon canola oil
  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon reduced-sodium soy sauce
  • 2 medium carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 carton (32 ounces) vegetable broth
  • 2 cups water
  • 2 tablespoons lemon juice


  • Cut broccoli florets into bite-size pieces. Peel and chop stalks.
  • In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan.
  • In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes.
  • Puree soup using an immersion blender. Or, cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.


SOURCE: Taste of Home