Broccoli Soup With Sauteed Shrimp, Mushrooms, and R

Name: Broccoli Soup With Sauteed Shrimp, Mushrooms, and Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 medium onions, sliced thin; 1 pound broccoli, sliced thin; 10 cloves Oven-Roasted Garlic; 3 1/2 cups Chicken Stock or low-salt canned chicken broth; 1 cup heavy cream or half and half; Kosher salt and freshly ground black pepper; 1 tablespoon pure olive oil; 12 ounces shiitakes, caps only; 12 large shrimp, deveined, butterflied, and tail left on

Servings: persons

1
In a large skillet, melt the butter over medium heat and saute the onions until transparent, 5 to 8 minutes.
2
Add half the broccoli and the roasted garlic and saute until soft, 8 to 10 minutes.
3
Add the stock and bring to a boil.
4
Reduce the heat and simmer gently for 10 minutes.
5
Add the remaining broccoli and the cream.
6
Bring to a boil and cook until the newly added broccoli is tender, about 10 minutes.
7
Puree in a blender and strain through a coarse strainer.
8
Season with salt and pepper and keep hot.
9
For the shrimp and mushrooms:
10
Preheat the oven to 200F.
11
In a large skillet, heat the olive oil over medium-high heat until shimmering.
12
Add the mushroom caps and saute until soft, about 6 minutes.
13
Remove from the skillet.
14
Add the shrimp to the skillet and saute until medium-rare, 1 to 2 minutes each side.
15
Keep warm in the oven.
16
To serve:
17
Put the mushrooms and shrimp in 8 warm bowls and ladle the soup over.
18
Variations:
19
Instead of sauteing the shrimp and mushrooms, grill the mushroom caps until golden and the shrimp until medium rare, 1 to 2 minutes each side.
20
For chicken stock substitute half chicken, half lobster stock.

2725

kcal

Calories

268

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 2 medium onions, sliced thin, 1 pound broccoli, sliced thin, 10 cloves Oven-Roasted Garlic, and more.

Yes, Broccoli Soup With Sauteed Shrimp, Mushrooms, and Roasted Garlic falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Soup With Sauteed Shrimp, Mushrooms, and Roasted Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions