Broccoli Soup with Japanese Wild Mushrooms Recipe

Broccoli Soup with Japanese Wild Mushrooms

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  • 1 head of broccoli, florets only
  • 2 types of mushrooms (I used Japanese brown and Maitake), sliced
  • fresh parsley, chopped
  • a squeeze of lemon juice
  • one clove of garlic, peeled and whole
  • olive oil, to drizzle

How to make Broccoli Soup with Japanese Wild Mushrooms

This dish was amazingly delicious. A perfect dish to come home from work to cook - it takes absolutely no time (about 10 mins), tastes wonderful and is very healthy.

This is based on Gordon Ramsay's broccoli soup recipe, but he serves his with crispy bacon and almonds. I tried that yesterday and found it to be quite bland and today discovered that the soup goes much better with some delicious, flavoursome, earthy mushrooms. The crispy bacon and almonds combination serves my asparagus soup much better (come on, asparagus and bacon? that's a no-brainer).

In a nutshell, I have a better palate than Gordon Ramsay. *pumps fist in air*

Serves 1.

  1. Boil lightly salted water.

  2. Dunk the broccoli florets in the boiling water. Cover.

  3. Heat some butter to a pan with a little olive oil. Toss the mushrooms with the whole garlic clove in the hot oil. The garlic clove is just there to lightly perfume the mushrooms, not so much to flavour it. Season with freshly ground salt and pepper and a squeeze of lemon juice. Add the parsley, toss, remove and discard the garlic clove.

  4. After about 4 mins, remove the florets from the water, but keep the water bubbling. Blend the florets with a food processor. Take the water off the heat and add a little to the broccoli puree. Blitz. Keep adding a little water and blitzing until you reach your desired consistency (once you know roughly how much water you need you can do this in one step next time). Season.

  5. Pour soup into a bowl. Top with the sauteed mushrooms. Drizzle with olive oil and give it a grind of pepper.

Broccoli, water and mushrooms. It sounds so simple, but it's absolutely delicious.

  • dubow
    dubow says

    ooo mushrooms! droool.....

  • telliecoin
    telliecoin says

    how do u get the soup looking so so green.. mmm green soup

  • yongfook
    yongfook says

    it's just the natural colour - it was seriously that green. if you're just using the florets you get a wonderful colour.

  • worldpeas
    worldpeas says

    im loving these green soups. they're so summery! nice touch with the mushrooms.

  • telliecoin
    telliecoin says

    u know the mushrooms remind me of dried mussels somehow which are yummy too.. mm mussels.. when i make broccoli soup it isn't as green :( I must be using inferior broccoli

  • laserboyjc
    laserboyjc says

    sounds tasty, wonderful picture...I love food that is vibrant and full of life

  • KamanKaman
    KamanKaman says

    Simple, yet awesome~~~

  • martin2k
    martin2k says

    Delicious recipe - many thanks. I blended the mushrooms with the broccoli/water then reduced the mixture in a pan over a high heat. Next time, instead of throwing away the broccoli stalk, just remove the tough outer skin, slice thinly and use along with the florets.

  • norecipes
    norecipes says

    Looks delicious!

  • ak19841014
    ak19841014 says

    Very artistic!

  • ak19841014
    ak19841014 says

    Very artistic!

  • avflox
    avflox says

    I made this tonight and received a standing ovation--despite absolutely ruining my little black dress. N00b! It's fine, a soup like this is worth it. And cooking naked gets extra points, doesn't it?

  • MikeDrawback
    MikeDrawback says

    I freaking love broccoli and must try this

  • mlellsworth
    mlellsworth says

    Excited to cook this one up.

  • LittleMan
    LittleMan says

    Fantastic. Added a bit of bacon to mine. Family loved it.

  • theory
    theory says

    I made this for the first time last night, using a mixture of broccoli and green peas flavoured with dill and parsley. It was awesome. I agree, the Japanese mushrooms matched the flavour perfectly. Thanks for the inspiration dude.

  • halogenic
    halogenic says

    Loved this, will definitely cook it again.

  • samosamo
    samosamo says

    I made this the other day and it was amazing! Although I could only get my hands on Shitaki and Oyster mushroomswas still great.

  • icaoberg
    icaoberg says

    definitively a great recipe for broccoli. much better than steamed broccoli.

  • VeggieLiv
    VeggieLiv says

    If someone can't get (or doesn't like) mushrooms, this can also be garnished with some fresh mint or a sprinkle of cheese

  • shamus
    shamus says

    Great recipe. I drizzled truffle instead of olive oil. As long as you don't go to crazy with it. Also, I thinly sliced the boiled stalk, and fried it quickly with the leftover oil from the mushrooms. Makes a nice garnish.

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