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Categories:
masher wooden spoon serving ingredients broccoli water salt butter garlic salt celery stalk chicken crimini mushrooms butter clove garlic heavy cream Cheddar cheese
Viewed: 78 - Published at: 9 years agoIngredients
- Equipment:
- one 4-6 quart stock pot
- one potato masher
- one 8 inch saute pan
- one wooden spoon or large metal stirring spoon
- one ladle for serving
- Ingredients:
- 2 large heads of fresh Broccoli, cut up (discard woody stem)--or--three 12 oz. packages of fresh broccoli florettes
- 2 quarts water
- 1 teaspoon salt (I like either Kosher or Sea Salt-don't use iodized salt)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 celery stalk, finely diced (stem should only be about 3-4 inches long)
- 4 chicken boullion cubes
- 4 ounces fresh crimini mushrooms
- 2 tablespoons butter
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup red wine (pick one you like to drink)
- 1/2- 3/4 cup of cubed Velveeta cheddar cheese(or more if you want :-) )
- 1/4 cup Sour cream
- Heavy cream (add to taste and to adjust thickness)
- 1/4 to 1/2 cup of grated extra sharp cheddar cheese
Method
- Boil broccoli in water in the stock pot, with 1 teaspoon of salt until just tender, but not mushy. Remove pot from heat, fish out and reserve about 3/4 cup of broccoli florettes to add to the finished soup.
- DO NOT DRAIN THE WATER OFF mash broccoli in the water with a potato masher.
- Return to burner, turn down to simmer.
- In a saute pan, melt 4 tablespoons butter until it is fragrant and starting to bubble, then add 2 cloves minced garlic, celery, boullion cubes, 1/4 teaspoon salt, and 1/4 teaspoon pepper, saute over medium heat until celery is starting to turn transparent, and the mixture becomes golden brown.
- Pour mixture into the broccoli and water.
- In the same saute pan, melt 2 tablespoons butter over medium-high heat, add one clove minced garlic, salt and crimini mushrooms, sear them on both sides to the point that they are slightly carmelized.
- Add mushrooms to soup pot
- Add red wine, cubed Velveeta, sour cream and heavy cream to soup pot, stirring often until cheese melts completely.
- Salt and pepper to taste.
- Ladle into individual bowls, cups or ramekins, garnish the reserved broccoli florettes, and with shredded extra sharp cheddar cheese (yellow looks better than white), and serve.
