Last Updated on June 2, 2015 by Chef Mireille
My catering work and other opportunities has increased by volumes and therefore the blog has taken a little bit of a back burner. Here’s a delicious soup to reward your continued support of me!
Many soups, even mostly vegetarian bean soups, usually start with bacon or smoked ham hocks in traditional preparations. This adds a smoky flavor which can transform an ordinary soup with simple ingredients to another level. I wanted to keep this soup 100% vegetarian, so instead of bacon I added smoked gouda. Smoked cheese has an earthy, smoky quality that adds so much flavor to whatever it is added to. Both smoked gouda and smoked mozzarella have become quite popular in recent years and are available at most supermarkets.
|Chef Sampler Mushrooms|
Broccoli Mushroom Soup
2 tablespoons oil
2 leeks cleaned and chopped
1 onion, chopped
8 oz. broccoli florets
4 cups vegetable broth
8 oz. creme fraiche
8 oz. chef sampler mushrooms, coarsely chopped (variety pack of varietal mushrooms)
5 oz. baby bella mushrooms, sliced thick
1/2 cup heavy cream
1/4 cup parsley, finely chopped
3 oz. smoked gouda, grated
salt and pepper, to taste
In a food processor or blender, puree broccoli with creme fraiche and 2 cups of the broth. Process well.
Heat oil. Add leeks and onion. Saute for 2-3 minutes, until softened. Add mushrooms and cook 2-3 minutes, until mushrooms start to shrink.
Add broccoli puree with the rest of the broth. Bring to a boil. Reduce to a simmer and cook for 10 minutes.
Add heavy cream and cook for another 5 minutes, stirring occasionally.
Add cheese, parsley, salt and a generous seasoning of black pepper. Cook for another 3 minutes, stirring constantly, until the cheese melts.
Complex, deep flavors are achieved by using different mushrooms with different flavors coupled with the smoky flavor of the cheese. By leaving the mushrooms in large pieces, they are “meaty”. Even if you are not Vegetarian, try this soup and I promise, you won’t be disappointed!
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