Best 6 Broccolimushroom Chowder Recipes

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

BROCCOLI/MUSHROOM CHOWDER

Steps:

• 1. Clean and cut broccoli into 1/2 inch pieces.
• 2. Steam in 1/2 cup water until tender/crisp (can also microwave them for 3 to 4 minutes) do not drain; Set aside.
• 3. Clean and slice mushrooms.
• 4. In a large pan over medium heat, melt butter; saute onions and mushrooms for a minute or two; add flour to make a roux.
• 5. Cook, stirring constantly, for 2 to 4 minutes; do not let brown.
• 6. Stir in chicken broth; bring just to a boil.
• 7. Turn heat to low; add broccoli, chicken, half-and-half and seasonings. You can use an immersion blender at this point to incorporate ingredients a bit.
• 8. Heat through but do not boil. Test for seasonings. Garnish with crumbled bacon and cheese if desired.

BROCCOLI MUSHROOM CHOWDER

Steps:

• 1. Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.
• 2. Rinse and slice mushrooms.
• 3. Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.
• 4. Heat but do not boil.

BROCCOLI CHOWDER

Steps:

• In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

BROCCOLI & MUSHROOM CHOWDER

Steps:

• Cut the broccoli into 1/2 inch pieces.
• Steam in water until crisp yet tender, do not drain. Set aside.
• In a large pan over medium heat, melt butter and then add flour, Cook stirring constantly, for 2 - 4 minutes. Do not Brown. Stir in chicken stock broth and bring to a boil. Turn heat to low, add half-and-half, mushrooms, broccoli and seasonings to the liquid.
• Heat through but do not boil. Serve immediately.

CREAMED BROCCOLI AND MUSHROOM SOUP

Steps:

• In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.