← All recipes

Broccoli Soup With Red Peppers And Mushrooms

A home-style Broccoli Soup With Red Peppers And Mushrooms made with Onion, Celery, Canola Oil, Broccoli, and Red Bell Pepper. About 50 min from start to finish for 5. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 oz
• 2 oz
• 2 tsp
• 10 oz
• 6 oz
• 2 1/2 oz
• 4 cup
• 3/4 tsp
• 1 tsp
• 1/4 tsp
• 2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Prep 15 mins | Cook 25 mins

2. 2

   Mince the onion and celery in a food processor.

3. 3

   Heat 2 tsp oil a 4-quart pan.

4. 4

   Add the onion and celery and cook over medium heat until soft, about 5 minutes.

5. 5

   Add chicken broth if necessary to complete the cooking and prevent sticking.

6. 6

   Roughly chop the broccoli in the processor. Add broccoli to the pan along with the broth; bring to a boil.

7. 7

   Meanwhile, chop the red pepper and mushrooms and the tarragon.

8. 8

   Add to the pot; along with the curry powder and pepper.

9. 9

   Bring just to a boil, then reduce heat; cook, uncovered, until the broccoli is tender, about 15 minutes.

10. 10

    Add the cream of rice mixture; and heat to thicken; do not allow to boil. Adjust balance: salt, pepper, curry.

11. 11

    Original recipe used a roux of flour and butter to thicken; 1 cup whipping cream. fresh tarragon. * skip the celery and use all broccoflower * A little mushroom puree soup base * A quality curry powder.

12. 12

    NOTES: While many soups freeze well, this one doesn't, though it can be refrigerated for several days. -- Abby