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Mushroom & Broccoli Soup
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
Reviews
I will note that I'm allergic to soy products, so I didn't put soy sauce in when I made it. This was a great base recipe to make a stellar broccoli mushroom soup. It was a bit bland for me personally, so I ended up doubling the garlic amount and adding a TON of pepper, dill, and rosemary. When I make it again I'll probably replace half of the water with vegetable broth and really go heavy on the spices. I added about 1/4 cup red bell pepper to the broccoli stalks and other broth-fillers that get blended I think it added good flavor without adding spice.