Creamy Broccoli, Mushroom and Cheddar Soup

I believe that it was growing up hearing about the starving children in China (Colin learned of the starving kids in Africa, as his Dad was stationed there during the war), but the upshot is that I hate to waste food. This fact, combined with the dreary, gray day I woke up to, ended in my preparation of this yummy Broccoli Soup made with the 2/3 of the remaining Cotsco bag’o’broccoli  I had purchased prior to our trip.


2 Tbsp Butter, divided

1 Tbsp EVO

1 Yellow Onion, chopped

3 Cloves Garlic, minced

4 Cups Broccoli Flowerets

6 good size Baby Bella Mushrooms, sliced

3 Tbsp Flour

1 Cup Lowfat Milk

2/3 Cup Cheddar, shredded

1 Egg Yolk


1 Tsp Dried Tarragon

LouisianaHot Sauce or Tobasco

2 cans Low Fat, No MSG Chicken Broth


Melt 1 Tbsp Butter and EVO in a large skillet over medium heat.

Add onion and garlic and stir for a couple of minutes.

Add mushrooms and broccoli and continue to cook, stirring frequently, for about 10 minutes.


Meanwhile, in a small stockpot, melt 1 Tbsp Butter and slowly stir in flour to combine into a roux. Gradually add the first can of chicken broth until your roux is smooth. If needed whisk to remove the last lumps.


Add the second can of broth and the milk which has been combined with the egg yolk. Stir to make a thickened broth and then add cheese, vegetables, S&P and Tarragon. Stir to combine and heat to boiling.


Reduce heat to low, cover and simmer for about 20 minutes.

Remove vegetables with a slotted spoon and place in the bowl of a Food Processor with knife blade. Pulse to combine vegetables into a somewhat mushy paste. Don’t over process and don’t worry if a few larger pieces remain.

Return vegetables to the soup pot and stir to combine. Season with Hot Sauce to taste.



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