Recipe Week: Cream of Broccoli Soup

I go for soup in a big way! It's that comforting feeling I get and I like dipping a sammy into my bowl or bread. Mmmm...this recipe is definitely one of those soups that would taste good with a slice of home baked bread or cornbread!

My mom loved greens, all of them too - broccoli, cabbage, turnip, collards, spinach, green beans, you name it! But as I was growing up to get me to eat broccoli, I had to have melted cheese over it. I began to like it more when I got older and I learned as with most veggies if I properly season them, I liked them more.

I like using dry herbs and lemon pepper for my go-to seasonings and, in fact I try to keep these around the kitchen all the time. The lemony taste in the pepper just gives the soup that added flavor.

2 (10 oz.) pkg. frozen chopped broccoli
1 tbsp. minced onion
2 chicken bouillon cubes or veggie bouillon (to turn the recipe vegetarian)
1 c. water or veggie or chicken stock
1 can cream of mushroom soup
1 c. sour cream
1 c. light cream
1/2 lb. fresh sliced mushrooms (chopped)
lemon pepper
dry Italian herbs

Combine broccoli, mushrooms, onion, bouillon, and water. Cover and simmer until tender. Stir in cream of mushroom soup. Add sour cream and light cream. Salt and pepper to taste. Heat to steaming. Do not boil. Season with lemon pepper and dry herbs to taste. You can optionally top the soup with croutons or serve with French or sourdough bread on the side, maybe even cornbread!

Let me know if you try this soup!