My mother did not know how to cook when she got married. She had five daughters in 6 1/2 years and was way too busy to finally become an incredible cook until after we were out of the house. She compiled two great cookbooks, one on desserts and the other on soups. I am so happy to have all of her recipes and make her soups often. I was just visiting and made her Broccoli Soup. Mushroom Soup, Tomato Soup and Gazpacho! She has notes in her recipe book of what pan to use and other modifications she made to the recipe! I love cooking with another person and it is so much fun to share the techniques and final product!
Cream of Broccoli Soup
Makes 1 quart and doubles easily
1/2 sliced onion
1 sliced shallot
1 t. minced garlic
4 oz. sliced mushrooms (optional)
2 T. minced parsley
Add and blend in:
1 T. cornstarch
1 can (14 1/2 oz.) chicken broth (I dissolve the cornstarch in a little bit of the stock until smooth and then add)
1 pkg.(10 oz.) chopped broccoli
2 boullion cubes (also optional-I use a vegetable broth cube)
Bring to a boil and simmer 10-15 minutes.
Cool and puree until smooth. Add
1/2-3/4 cup half and half.
Can be served hot or cold.