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susan's cream of broccoli soup

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

Another quest - how to stop using so much canned soup! Not only is it expensive, there's also the sodium to think about, and the quality of the ingredients, as well as the can itself and what it might be leeching into the product. I'll probably never totally give up canned soups because they are so convenient, but I've tried to develop recipes for my own soup and casserole bases so I can reduce my consumption of the canned stuff. I used this one last Thanksgiving for our traditional broccoli casserole.

►
(2 ratings)
yield serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For susan's cream of broccoli soup

  • 2 Tbsp
    butter or olive oil
  • 1/4 c
    sweet onion, chopped
  • 1/2 c
    fresh mushrooms, diced
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    dried thyme (or use fresh - 1 1/2 tsp minced)
  • 1/2 tsp
    freshly ground black pepper
  • 1/4 c
    all purpose flour
  • 1 c
    evaporated milk (may use non-fat if desired)
  • 3 Tbsp
    dry sherry
  • 1/2 c
    (or more as needed) chicken broth (or water from cooking broccoli)
  • 1 c
    cooked chopped broccoli (may be fresh or frozen)
  • 1/3 c
    light sour cream
  • 1/2 c
    grated cheddar cheese (optional) plus more for topping, if desired

How To Make susan's cream of broccoli soup

  • 1
    Heat the butter or oil (I use butter) in a large saucepan over medium heat. Add the diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
  • 2
    Stir in mushrooms, onion powder, salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes.
  • 3
    Sprinkle the flour over the mixture; stir to coat. Add milk and sherry and bring to a simmer, stirring often.
  • 4
    Add the chicken broth or cooking liquid and the broccoli and return to a simmer. Cook, stirring, until heated through, about 1 minute. Add more broth if you like thinner soup.
  • 5
    Stir in sour cream and cheese if used. This is now ready for serving, or you may pack in containers and freeze. Serve topped with shredded cheddar cheese if desired.
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