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1
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.
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2
DO NOT DRAIN THE WATER OFF mash broccoli in the water with a potato masher.
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3
Return to burner, turn down to simmer.
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4
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.
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5
Pour mixture into the broccoli and water.
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6
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.
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7
Add mushrooms to soup pot
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8
Add red wine, cubed Velveeta, sour cream and heavy cream to soup pot, stirring often until cheese melts completely.
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9
Salt and pepper to taste.
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10
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.
