Creamed Italian Broccoli and Mushroom Soup

Prep time: 20 to 25 min • Cook time: 50 min • Yield: 6 servings

  • 6 tablespoons extra-virgin
  • olive oil, divided
  • 1 large yellow onion, diced
  • 3 shallots, peeled and quartered
  • 6 cloves garlic, peeled
  • 1 teaspoon salt
  • 2 cups quartered crimini
  • mushrooms, brushed clean
  • 1 cup shiitake mushrooms, destemmed, brushed clean, and quartered
  • 1⁄4 cup white wine
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 pound Yukon Gold potatoes, peeled and diced
  • 3 cups broccoli florets
  • 8 cups Kickin’ Vegetable
  • Stock
  • Juice of 1 lemon
  • 1 fresh lemon, wedged, for garnish
  • Freshly ground black pepper
  1. Place a large soup pot over medium heat and warm 4 tablespoons of the oil. Add the onion, shallots, and garlic. Add the salt, stir well, and cook for 5 minutes.
  2. Reduce the heat to low and cook, cover on, for 30 minutes to allow the onions to sweeten and thoroughly soften. While the onions are cooking, heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil.
  3. Add the mushrooms and stir well to coat with oil. Cook the mushrooms until they brown, about 12 minutes, stirring occasionally.
  4. Add the wine, stir well to pick up any browned mushroom bits from the bottom of the skillet, and cook for another 2 minutes.
  5. Add the thyme, bay leaf, potatoes, broccoli, and mushrooms (with any of their juices from the skillet) to the cooked onion mixture. Add the vegetable stock and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
  6. Remove and discard the thyme and bay leaf. Puree the soup with a stick or immersion blender until well blended in the pot.
  7. Squeeze the lemon juice into the soup (being careful not to add any lemon seeds), sprinkle with ground pepper, and stir well. Serve with fresh lemon wedges.