Yesterday was a dreary Sunday afternoon. Even though it wasn't cold outside, I felt like it was so I decided to make some Cream of Broccoli Soup.
Since I'm not very good with measuring ingredients, I'll just tell you what I did and you can experiment on your own.
I sauteed a quarter Onion, chopped and 2 chopped broccoli crowns in enough water to steam.
When they were nice and mushy, I added a few splashes of Pacific Organic Vegetable Broth. (I use this brand because it doesn't contain yeast!)Salt, Pepper, Nutmeg and Chili Powder. (just a shake of each).
While that was cooling down a bit, I sauteed chopped Portobello mushrooms in 1 Tablespoon of Butter.
Next, I pureed my broccoli and onion mixture and put it back in the pot with the vegetable broth. I like my soup not to thin and not too thick so I guess I added about 16oz of the broth. And the final ingredient was about 4 Tablespoons of Butter. (I know, I know, BUTTER I'm just happy I can eat it without being sick)
Add the sauteed mushrooms and cook on low for 20 minutes or so. I'm guessing that it makes about 4 Cups.
I added a few pieces of chopped left over chicken from the day before and topped it off with Tortilla Chips.
The picture at the top is not the soup I made because I've already EATEN my batch.
I love when I can tweak something to fit my dietary restrictions. The soup not only satisfied my stomach, but also my psyche!
No comments:
Post a Comment