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Today is September 27, 2022

Broccoli and Mushroom Soup

Soups & Salads


2 sticks unsalted butter
1 small onion, diced
8 oz. fresh mushrooms, sliced thinly
4 cups diced fresh broccoli
1 cup all-purpose flour
4 to 5 cups milk, divided
1 cup chicken broth
1 cup grated Swiss cheese
1 tsp. salt
1 tsp. coarsely ground black pepper


Melt butter in a large saucepan or Dutch oven on medium heat. Add onion, mushrooms and broccoli, tossing and stirring vegetables in butter 2 to 3 minutes. Sprinkle flour into pan, continuing to stir so flour is evenly distributed and mixed with vegetables, and flour is being cooked; you are making a roux for this thick, nourishing soup, so stir for another 2 minutes to blend completely. Add 3 cups milk, continuing to stir vigorously to create a sauce. Turn heat to low and continue stirring. As soup thickens, add chicken broth and additional milk, a little at a time, stirring constantly so soup stays smooth. Cook another 2 minutes, stirring constantly. Add cheese, salt and black pepper, stirring while cheese melts. Add more milk if you want a thinner soup. Cool and refrigerate until needed. Soup keeps well 2 to 3 days but may need a touch more milk when reheating. Serves 6 to 8.
  Note: If you don’t have Swiss cheese, Cheddar substitutes nicely.


From “The Crown of Southern Cooking: Recipes from the Birthplace of the Blues,” by Evelyn Roughton

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