MUSHROOM & BROCCOLI SOUP

Mushroom & Broccoli Soup image

One of my girls won't eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 11

Previous Next

Ingredients

1 bunch broccoli (about 1-1/2 pounds)
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
2 medium carrots, finely chopped
2 celery ribs, finely chopped
1/4 cup finely chopped onion
1 garlic clove, minced
1 carton (32 ounces) vegetable broth
2 cups water
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges