800 gr. sliced mushrooms,
1 lb. broccoli, chopped,
1 teaspoon chopped garlic,
1/2 medium onion, chopped,
1 small carrot, chopped,
1/2 cup chopped celery,
5 tbsp. extra virgin olive oil,
2 1/2 litres chicken stock or same amount of water and 2 cubes of organic chicken stock,
1/2 cup whipping cream,
1/2 cup white wine,
salt and pepper to taste.
Recipe: In a large heavy saucepan or soup pot, heat the olive oil and saute the garlic, onion, celery and carrot for 5 minutes. Add the broccoli and 3/4 of the sliced mushrooms, and saute for 5 minutes more. Deglaze with the white wine and add the chicken stock. If you don't have real chicken stock, you can use cubes, but in order to avoid the monosodium glutamate (msg) that is in virtually all of them, use organic chicken stock cubes. Bring to a boil, then reduce to simmer. In about 5 minutes, when the broccoli is soft enough, blend the soup using a stick blender. Add the other 1/4 of the sliced mushrooms and bring to a boil again. Season the mushroom soup to taste with salt and pepper, and add the cream. Simmer for 5 minutes more. Skim the surface of the soup from the foam that will start to come up, using a laddle. This is normal for soups that have been blended.
Serve the mushroom soup in bowls and sprinkle with some freshly chopped cilantro or parsley. This recipe makes lots of soup. For a family of 4 you should probably cut the ingredients to half.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.