Broccoli and Mushroom Soup

This Broccoli and Mushroom Soup brings together the mild, slightly sweet flavor of broccoli and the earthy richness of mushrooms in a silky, satisfying blend.

While broccoli is often praised for its health benefits - like being rich in fiber, vitamins C and K, and antioxidants - this soup isn’t just about nutrition. It’s about flavor, warmth, and a dish that feels just as good to eat as it is for you.

Whether you’re looking for a light lunch, a starter, or a cozy dinner, this simple yet flavorful soup is a perfect choice. Serve it with crusty bread or a sprinkle of pumpkin seeds for an extra touch of indulgence.

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Broccoli Mushroom Soup

Yield: 4 - 6 servings

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

• 2 medium heads broccoli (about 1 pound)
• 8 ounces mushrooms
• 1/2 cup diced onion
• 1/2 cup diced celery
• 6 cups stock of choice or water
• 1/4 tsp dried thyme
• 1 bay leaf
• 1/4 cup raw rice
• 2 tbsp nutritional yeast
• 1 tbsp fresh chopped dill weed
• salt and pepper to taste

Instructions

1. Cut the broccoli florets from the stalk. Reserve 1 cup of small florets for later. Put the remaining florets into a soup pot.
2. Peel the broccoli stems with a paring knife and cut into pieces. Add to the soup pot.
3. Cut and reserve 1 cup of sliced mushrooms for later. Chop the remaining mushrooms and add to the soup pot.
4. Add the onion, celery, stock, thyme, bay leaf, and rice to the soup pot.
5. Bring to a boil, reduce the heat, and simmer for about 30 minutes until the rice and vegetables are really tender.
6. Remove 1/2 cup of broth and put into a small pot with the reserved florets and mushrooms. Cover with a lid and steam until tender and the liquid has evaporated. If it doesn't all evaporate before the vegetables are tender that's okay.
7. While the florets and mushrooms are steaming, puree the soup. Remember to remove the bay leaf first and add the nutritional yeast before blending. You can use a stick blender and puree right in the pot or carefully pour the soup into a blender. If using the blender method be sure to cover the top with a towel and slightly vent to let the steam out.
8. Pour the soup back into the soup pot, add the fresh dill and the steamed florets and sliced mushrooms (reserving some for garnish if desired). Season to taste with the salt and pepper.

Notes

• You can puree the soup as much or as little as you desire to get the consistency you like.

https://www.karenfarmelo.com/recipes-1/broccoli-mushroom-soup

broccoli, mushroom, dill

soup

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