I go for soup in a big way! It’s that comforting feeling I get and I like dipping a sammy into my bowl or bread. Mmmm…this recipe is definitely one of those soups that would taste good with a slice of home baked bread or cornbread!
My mom loved greens, all of them too – broccoli, cabbage, turnip, collards, spinach, green beans, you name it! But as I was growing up to get me to eat broccoli, I had to have melted cheese over it. I began to like it more when I got older and I learned as with most veggies if I properly season them, I liked them more.
I like using dry herbs and lemon pepper for my go-to seasonings and, in fact I try to keep these around the kitchen all the time. The lemony taste in the pepper just gives the soup that added flavor.
Cream of Broccoli SoupCourse: Ordinary Recipes Made Gourmet
2 (10 oz.) pkg. frozen chopped broccoli
1 tbsp. minced onion
2 chicken bouillon cubes or veggie bouillon (to turn the recipe vegetarian)
1 c. water or veggie or chicken stock
1 can cream of mushroom soup
1 c. sour cream
1 c. light cream
1/2 lb. fresh sliced mushrooms (chopped)
Dry Italian herbs
- Combine broccoli, mushrooms, onion, bouillon, and water. Cover and simmer until tender.
- Stir in cream of mushroom soup.
- Add sour cream and light cream. Salt and pepper to taste. Heat to steaming. Do not boil.
- Season with lemon pepper and dry herbs to taste.
- You can optionally top the soup with croutons or serve with French or sourdough bread on the side, maybe even cornbread!