Broccoli Mushroom Soup

Suri Silberstein Recipe By
  • Cook & Prep: 1 h 45 m
  • Serving: 8
  • No Allergens

Ingredients (12)

Main ingredients

Start Cooking

Prepare the Soup

  1. Sauté the onion and garlic in the olive oil, add the mushrooms after 5 minutes. When the mushrooms are turning a brownish tinge and softening, add the zucchini and stir the veggies a bit. Once the juices from the zucchini are released, add the spinach, celery, broccoli, and potato and allow the flavors to blend as they cook for 35 minutes.

  2. Add 8-12 cups water, depending on the consistency you prefer, and add turkey bone. Bring to a boil and lower the heat. Let simmer for 45 minutes to an hour and remove from heat.

  3. After soup has cooled for a few minutes, remove the turkey bone. Use an immersion blender to puree the mixture until smooth. Sprinkle the sea salt and adjust according to taste.

  4. The color should be a lovely shade of sage green.


You can use 4 stalks of green celery, chopped, instead of the celery knob.


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