Cream of Broccoli and Potato Soup with roasted mushrooms. Super creamy and satisfying...
PREPARATION: 10 min
COOKING: 25 min
2 cups chopped broccoli
1 cup chopped potatoes
1 cup sliced mushrooms
1/2 cup shredded soft cheese (I used organic mozzarella)
8 cups water or stock
Pink salt and freshly ground pepper to taste
Your favorite spices
Preheat oven to 450 degrees.
Lightly oil shallow baking pan large enough to hold mushrooms in single layer.
Add mushrooms and toss with 2 to 3 tablespoons oil, season with salt; roast for 20 minutes, mushrooms should be browned.
Heat the water or any stock that you like (I used water and some all purpose seasoning).
Add broccoli and potatoes, bring to a boil.
Reduce the heat to low.
Cover and cook for 15 minutes or until the vegetables are tender.
Remove the pot from the heat.
Place broth mixture into a blender or food processor.
Cover and blend until smooth.
Serve soup in bowls garnished with roasted mushrooms and cheese on top.