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)

Ingredients

• 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

Directions

• 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.

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SOURCE: Taste of Home