Mushroom Soup with Broccoli

Garnish:

13. Grated Parmesan cheese (optional)
14. Chopped parsley (for a fresh touch)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

• Wash the mushrooms and broccoli thoroughly. Pat the mushrooms dry and slice them thinly. Chop the broccoli florets into small, even pieces to ensure they cook quickly and uniformly.
• Finely dice the onion and mince the garlic cloves.

Step 2: Sauté the Aromatics

• In a large pot, heat the olive oil or butter over medium heat. Once hot, add the onion and garlic, stirring frequently until they become fragrant and translucent, about 3–4 minutes.

Step 3: Cook the Mushrooms

• Add the sliced mushrooms to the pot. Sprinkle with thyme, black pepper, and a pinch of salt. Cook for about 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 4: Add the Broccoli

• Stir in the broccoli florets and cook for 2–3 minutes. The broccoli should turn bright green, retaining its freshness and nutrients.

Step 5: Incorporate the Broth

• Sprinkle the flour over the vegetable mixture, stirring to coat evenly. This helps thicken the soup later. Slowly pour in the broth while stirring constantly to avoid lumps. Bring the mixture to a gentle boil.

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