Brussels Sprouts Soup Recipe

Name: Brussels Sprouts Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1/2 lb. mushrooms, sliced; 3 carrots, julienned; 2 pt. Brussels sprouts, halved; 1 onion, chopped; 3 (14 oz.) chicken broth (canned or substitute); 1 Tbsp. white wine; Worcestershire sauce; 3 Tbsp. flour; 2 c. milk; 1/8 tsp. nutmeg; 3 Tbsp. parsley; 1/4 tsp. pepper; 1 tsp. salt (to taste)

Servings: persons

1/4 c. butter
1/2 lb. mushrooms, sliced
3 carrots, julienned
2 pt. Brussels sprouts, halved
1 onion, chopped
3 (14 oz.) chicken broth (canned or substitute)
1 Tbsp. white wine
Worcestershire sauce
3 Tbsp. flour
2 c. milk
1/8 tsp. nutmeg
3 Tbsp. parsley
1/4 tsp. pepper
1 tsp. salt (to taste)

1
Melt 2 tablespoons butter over medium heat.
2
Add mushrooms and carrots. Saute 5 minutes. Transfer vegetables to bowl.
3
Melt 2 tablespoons butter. Add Brussels sprouts and onion.
4
Saute 3 minutes. Stir in broth and Worcestershire sauce.
5
Simmer 10 minutes. Set aside 3/4 cup cooked Brussels sprouts.
6
Puree broth mixture in blender and return to large Dutch oven. Gradually add milk to flour. Blend and pour into soup.
7
Add mushroom mixture, Brussels sprouts, nutmeg, salt and pepper. Simmer 10 minutes. Add parsley.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/4 c. butter, 1/2 lb. mushrooms, sliced, 3 carrots, julienned, 2 pt. Brussels sprouts, halved, and more.

Yes, Brussels Sprouts Soup falls under the Soups & Stews 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.

Brussels Sprouts Soup

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