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6 tbsp. (3/4 stick) butter
2 c. beef stock
2 c. chicken stock
2 lbs. coarsely chopped broccoli
3/4 lb. sliced mushrooms
1/2 lb. leeks, split, coarsely chopped
1/3 c. white wine
1/2 sm. shallot, minced
1/8 tsp. dried basil
1 c. half and half
1 1/4 c. whipping cream
Freshly ground pepper

Combine 2 tablespoons each butter, beef stock and chicken stock in a large skillet. Place over medium high heat; add broccoli and cook until soft. Puree in blender or food processor in 3 batches adding at least 1/2 cup stock with each batch.

Transfer to large saucepan or Dutch oven and add remaining stock. Heat through, stirring occasionally. Cover and keep warm over low heat.

Heat remaining butter in skillet. Saute mushrooms and leeks lightly. Add to soup. Combine wine, shallot and basil in medium saucepan and reduce over medium heat until all liquid evaporates, watching carefully to avoid scorching.

Meanwhile, heat half and half and 1 cup whipping cream in small saucepan just until hot. Whisking constantly, add cream in slow, to shallow-basil mixture and cook over medium heat until reduced to 1/3. Whisk cream mixture into warm soup. At this point soup can be cooled and frozen for future use. When ready to serve - reheat soup just to simmering point. Fold in remaining whipping cream and salt and pepper to taste. Makes 2 1/2 quarts.

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