Creamy Broccoli Mushroom Soup

1. 1

   In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.

2. 2

   Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.

3. 3

   Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).

4. 4

   Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.