Mushroom and broccoli soup from nellynaemates

egg free nut free kids can help can make in advance ok to freeze vegetarian
Category
Budget recipes
Starter recipes
Vegetarian recipes
Soup recipes
Basics recipes
Serves4-5
Prep time 25 mins
Cook time1 hours

Mumsnetter ratings

based on (1) review
Ease of finding ingredients n/a
Ease of cookingn/a
Success with kidsn/a
Success with adultsn/a
Overall Mark n/a

Ingredients

500g mushrooms
Large broccoli
1 onion
1 veg stock cube
Garlic (1-2 cloves/large squirt of puree)
A few leaves of fresh basil (optional)
Olive oil/butter
Salt and pepper to taste
Double cream

Method

1. Sauté the onion and garlic in the olive oil/butter (I used a bit of both) until soft.
2. Add roughly chopped mushrooms and sautee with lid on until juices running.
3. Add desired herbs/seasoning.
4. Add chopped broccoli and enough water/stock to fully cover the veg plus a wee bit extra.
5. Turn the heat up and bring to the boil, then turn down the heat and let simmer for around 40 minutes- 1 hour.
6. Turn off the heat and liquidise the mixture.
7. Return to the pot and add double cream to taste (just a small amount makes it quite creamy)

Mumsnetter Reviews

From: nellynaemates on Sun 03-Jan-10 14:08:25 Overall rating: 0.0
This was just a little experiment but it turned out absolutely delicious! My 2 year old son loved it too, and he's not a fan of green vegetables at all so it was great to see him eat it and really enjoy it. Think it would still taste nice without the cream and would work for babies if you left out the stock cube and maybe just added extra herbs etc. for flavour.



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