Ah, autumn – and it is so wonderful to taste something heart-warming and good for you.  Soup is definitely on the menu.  I hope you like this one.  I is one of my favorites!

Broccoli Mushroom Soup

Broccoli Mushroom Soup

2 Tbsp. Olive Oil or ghee

1 Large sweet onion, chopped

4 cloves of garlic, minced with a bit of salt*

1 tsp. dried thyme

1 pinch cayenne pepper (if desired)

8 ounces Portobello mushrooms, chopped

3 broccoli crowns, chopped

4 cups chicken stock (preferably low-sodium)– or, chicken bone broth

1 Tbsp. dried mushroom powder**

1 tsp. Hungarian paprika

Salt and pepper, to taste

 

  1.  In a large pot over medium heat, heat the oil and add the onion. Cook until slightly brown (about 10 minutes). Add the thyme and garlic. Don’t add the garlic when you first start the onions – burnt garlic is horrid.
  2.  Add the mushrooms and cook down about 5 minutes, then add the broccoli and chicken stock.
  3. Bring to a boil and cover. Low heat to a simmer and cook, stirring occasionally, for about 15 minutes or until broccoli is tender.
  4. Add the dried mushroom powder and paprika. Then use an immersion blender to blend the soup to a smooth consistency.

Serves 4.

*This is a great way to prepare garlic when you don’t want to find big chunks in a sauce or soup. I hit the garlic clove to remove the peel.  Then I chop it up and add about 1/8 tsp. of sea salt.  I use a knife blade to make a paste of the garlic and salt (the salt acts as an abrasive). You then scrape it up and put it in your sauce or whatever you are preparing.

** This is SO simple and the flavor is out of this world. I take two 1 ounce packages of dried mushrooms and pulverize it in a spice grinder (or coffee grinder) until it is a powder.  This makes about ½ cup of the powder.

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