Broccoli Soup with Corn and Mushrooms
Broccoli soup with corn and mushrooms is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 3 Garlic cloves
- 1 broccoli head
- 1 can of corn kernels
- Salt
- black pepper (freshly ground)
- butter
- 1 tbsp flour
- 200 g mushrooms
- 100 ml heavy cream
- 1 tbsp finely chopped parsley
- 800 ml vegetable broth
Instructions
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1.
Peel and finely chop the onion and garlic. Wash the broccoli and cut into small florets. Clean the mushrooms, cutting them into pieces if desired. Drain the corn. Heat butter in a pot and sauté the onion and garlic until translucent. Add the mushrooms and broccoli and continue sautéing.
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2.
Pour in the broth and bring to a boil. Reduce heat slightly and simmer covered for 15 minutes. Mix 2 tsp butter with 1 tbsp flour, then stir into the soup while whisking. Stir in the cream and corn, let it come to a brief boil, then season with salt, pepper, and parsley. Ladle into bowls and serve immediately. Bread pairs well.
