Broccoli Soup With Red Peppers And Mushrooms

Directions

1. Prep 15 mins Cook 25 mins
2. Yield: 5 c.; 85 cals per c. (17% cff / 2.2 g fat)
3. 1. Mince the onion and celery in a food processor.
4. 2. Heat 2 tsp oil a 4-qt pan. Add in the onion and celery and cook over medium heat till soft, about 5 min. Add in chicken broth if necessary to complete the cooking and prevent sticking.
5. 3. Roughly chop the broccoli in the processor. Add in broccoli to the pan along with the broth; bring to a boil.
6. 4. Meanwhile, chop the red pepper and mushrooms and the tarragon. Add in to the pot; along with the curry pwdr and pepper. Bring just to a boil, then reduce heat; cook, uncovered, till the broccoli is tender, about 15 min.
7. 5. Add in the cream of rice mix; and heat to thicken; don't allow to boil. Adjust balance: salt, pepper, curry.
8. Original recipe used a roux of flour and butter to thicken; 1 c. whipping cream.
9. fresh tarragon.* skip the celery and use all broccoflower* A little mushroom puree soup base* A quality curry pwdr.
10. Serve 2 for main course; 4 or possibly 5 as soup course. Some may want to puree; we liked the coarse texture. "Addictive!"
11. NOTES : While many soups freeze well, this one doesn't, though it can be refrigerated for several days. - Abby