Creamy Broccoli and Mushroom Soup

Awhile back, I posted a recipe for Broccoli Cheddar Soup. I just took another look at that post and realized that I could upgrade that recipe. The original was a soup you could throw together in minutes. This new recipe takes a tiny bit more effort, but is SO delicious, it's definitely worth the work.

I found a new seasoning mixture at Trader Joe's which works perfectly in this soup. If you haven't experimented with any of Trader Joe's seasonings, you need to rush out right now and buy a few. They add so much to your dishes! My absolute favorite is the Everything Bagel Seasoning, with sesame seeds, onion, garlic, salt, etc. It's great on salads, in salad dressings, on sandwiches, on eggs, you name it. The 21 Seasoning Salute is a great addition to stuffing, soup, pot roast, even chili. My newest find is Umami Seasoning. This contains powdered mushrooms, onion, garlic, red pepper flakes, black pepper, and salt. It gives this soup a little heat, a gentle kick of spice, and a rich depth of flavor. You could leave it out, but I wouldn't.


2-3 TB grassfed ghee or butter
1 large onion, chopped
8 oz. white mushrooms, sliced
3-4 large cloves garlic, chopped
1-2 teaspoons salt
1-2 teaspoons Umami Seasoning (from Trader Joe's)
freshly ground black pepper, to taste
1 large bunch fresh broccoli, chopped
1-2 quarts homemade chicken stock (or store bought)
4 oz. cream cheese
4 oz. cheddar cheese
4 oz. fresh shiitake mushrooms
1 TB grassfed ghee or butter

In a heavy-bottomed stock pot, saute onion in butter or ghee for 3-5 minutes or until translucent. Add mushrooms and garlic. Continue to cook, stirring often so the mushrooms don't stick. Add seasonings. When mushrooms have released their liquid, add broccoli and enough stock to cover. Bring to boil, then turn the heat down and simmer for 20-30 minutes, or until the broccoli is soft. Add the cheeses and let them melt. Then use a handheld blender to process the soup. (Or transfer soup to the bowl of a food processor and blend until smooth.) In a small pan, saute shiitakes in butter. Add to soup and serve. Makes at least 4 hearty servings, or up to 8 small appetizer-sized servings. ENJOY!