Cream of Mushroom & Broccoli Soup
Cream of Mushroom & Broccoli Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cream of mushroom & broccoli soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cream of Mushroom & Broccoli Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Cream of Mushroom & Broccoli Soup is something which I have loved my entire life. They are fine and they look wonderful.

Save On Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, and Bars, at Vitacost®! Cream of Mushroom Soup Cream of Mushroom Soup I Cream of Mushroom Soup I. Melt butter in large frying pan.

To begin with this recipe, we have to first prepare a few components. You can cook cream of mushroom & broccoli soup using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cream of Mushroom & Broccoli Soup:
  1. Get 1 Pk Mushrooms
  2. Get 1 Cup Broccoli
  3. Prepare 5 Cups Broth
  4. Get Lg. Onion
  5. Prepare 3 Cloves Garlic
  6. Prepare Half & Half
  7. Take 1 Stick Butter
  8. Make ready 1/2 Cup Flour
  9. Get 3/4 Cups Red Cooking Wine
  10. Take Black Pepper
  11. Take Seasoned Salt
  12. Get Onion Powder
  13. Make ready Garlic Powder
  14. Take Oregano
  15. Make ready Parsley Flakes
  16. Get Canola Oil
  17. Take Grated Parmesan

Stir in remaining can of broth. Cream of mushroom soup is a great ingredient when you're seeking a silky, smooth, velvety texture in a variety of dishes, like casseroles, soups, or rich sauces for chicken and beef. It has that thick, creamy consistency that makes it oh-so-appealing and indulgent for those looking for something decadent tasting. Condensed cream of mushroom soup is quite a bit thicker than this soup.

Instructions to make Cream of Mushroom & Broccoli Soup:
  1. Prep ingredients as shown.
  2. Put a little canola oil in a large pot and sauté onion and garlic. Throw the whole stick of butter in along with the mushrooms. Cook a couple minutes while coating everything with butter. Season with herbs and spices. Dump in the flour and cook another few minutes. Finally add in the broccoli.
  3. Introduce the red wine. Stir and cook out alcohol. Add the Stock to the party and stir. Simmer for about 15 minutes to allow it to thicken.
  4. Pour in half and half while stirring. Add enough to get a cream of mushroom looking color. That is at your discretion. If you happen to add too much liquid, mix a little corn starch with cold water and pour it in. That should thicken things back up.
  5. Finish with parsley flakes and a little grated Parmesan. Sandwiches are optional, of course.

We don't recommend using it as a substitution. Storing and Freezing Cream of Mushroom Soup. This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the microwave. Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.

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