Broccoli, Mushroom and Cheddar Cheese Soup

Jambalaya: Cookbook of the Junior Leagueof New Orleans, p. 23

2 10-ounce packages frozen chopped broccoli

3 ½ cups chicken broth

10 large fresh mushrooms, sliced

2/3 cup finely chopped celery

1/3 cup chopped green onion

1 tablespoon finely chopped parsley

2 tablespoons butter

2 teaspoons garlic salt

1 ½ cups grated mild Cheddar cheese

½ cup sour cream

½ teaspoon Tabasco

Cook broccoli according to package directions, drain, and puree in blender with 1 ½ cups chicken broth. 

Green slush, comin' right up!

In a medium-size saucepan, simmer pureed broccoli with the remaining chicken broth over medium heat while preparing vegetables.

It's a pleasant green color.

Veggiessssssss!

In a skillet, saute vegetables in butter until onions are transparent. 

This smells amazing.

Season with garlic salt and add to broccoli. Cook covered over low heat for 30 minutes. 

Unfortunately this doesn't improve the color. But the flavor gets so much more complex!

Stir in grated cheese and sour cream. Season with Tabasco. Serve when cheese has melted. 

Dinnertime!

My Rating: 4/5 "If you're coming into this expecting the neon-yellow restaurant stuff that's mostly cheese, you're going to be disappointed. But if you want a nice flavorful soup with lots of veggie accents and a robust undertone you'll be very happy with this!"