Ingredients
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2 quarts vegetable stock
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1 white onion, chopped
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2 tablespoons olive oil
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4 garlic cloves, minced
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salt
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black pepper
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1 -2 teaspoon fresh thyme leave
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1 pinch cayenne pepper
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8 ounces mushrooms, chopped
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8 ounces broccoli florets, chopped
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12 ounces evaporated milk
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1/2 cup heavy cream
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1 teaspoon Hungarian paprika
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3 -4 tablespoons flour
Instructions
- In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
- Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
- Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).
- Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.