Broccoli Mushroom Soup Recipe

To prepare a delicious mushroom broccoli soup, start by mincing two cloves of garlic. Cut 4-5 broccoli florets into small, bite-sized pieces and slice 6-7 mushrooms into thin slices. These finely chopped vegetables will cook evenly and release their flavors into the soup.

👉Begin by heating a generous amount of oil in a pot on medium heat.
👉Once the oil is shimmering, add the minced garlic, stirring constantly to prevent burning. The garlic’s aroma will infuse the soup with a delightful flavor.
👉Next, gently introduce the broccoli florets and sliced mushrooms to the pot. Let these vegetables cook together, stirring occasionally, until they soften and release their natural juices.
👉To enhance the soup’s depth of flavor, season generously with salt and a pinch of black pepper. The combination of these spices will elevate the dish’s overall taste profile.

👉Stir until lit water dry out which comes from veggies, leaving a slightly dry surface.
👉Add 3.5 cups of water, simmer (cook) for 5 minutes, and let the flavors meld.

👉 To add a touch of brightness and a hint of tanginess, stir in 1 teaspoon of vinegar. For a thicker consistency, whisk in 2 teaspoons of cornstarch and cook for 30 seconds, allowing the mixture to simmer and thicken the soup.
👉 If desired, garnish with finely chopped cilantro (dhaniya) leaves for a fresh.
👉 The addition of vinegar and cilantro(dhaniya) is entirely optional, but they can elevate the soup’s flavor profile, adding a delightful complexity that complements the rich, creamy texture.