If Lora had a nickel for every time she busted a pinky finger in the last couple of years, she would have 10 cents. I made her some soup because I am such a super nice, wonderful, charming friend (self-proclaimed). Plus, it is hard as hell to cook for yourself with a busted paw and a hubby who eats cereal for dinner. Just saying, Jose. 😉
Supplies: (NOTE! That I had to get these from Von’s because Lazy Acres was out of broccoli what the fuck!)
- Broccoli (4 heads)
- Mushrooms; most kinds will do… I used crimini ( 1 box )
- Yellow Onion (1/2 medium size)
- Garlic (4-5 cloves)
- Sharpe Cheddar (8 oz)
- Kerrygold Butter (1/2 a stick)
- Heavy Cream (small container)
- Chicken Stock (1/2 quart)
- Salt & Pepper (to taste)
- Onion & Garlic Powder (to taste)
- Cayenne (to taste)
- Ginger Powder (to taste)
For me, this is a relatively simple and quick recipe. I use the food processor a lot, which I rarely do.
Start by cutting the stems off the broccoli and pulsing them in the food processor. I have a small one (to match our small condo), so it took a few rounds. Do the same with all the mushrooms and then the onion. Lastly, mince or press the garlic.
Once all your veggies are ready, heat a Dutch oven over medium heat and melt your butter. Add the onion and cook down for a few minutes, then add the garlic for another minute or so. Finally, add the mushrooms and some EVOO to lightly coat them. Stir everything, top off with a few big splashes of chicken stock, and let them reduce for a bit. You want the mushrooms to soften up.
Now that the mushrooms have softened up add all the broccoli to the pot and add some more stock. You are going to simmer all the veggies in the Dutch oven, so you want enough stock to do this without making your soup too runny. I used about 1/2 a quart in total (between the mushrooms and the broccoli). Mix everything together, cover your pan, and cook down for about 5-10 minutes. Make sure your heat is not too high so nothing burns on the bottom of the pan.
Feel free to grate your cheese while everything cooks down. You could buy the cheese already grated, but usually (especially at Vons), the nicer sharp cheddars are in a block. The cheese gives a ton of flavor, so I think it’s important not to skimp here. Plus, you didn’t chop anything, so it’s fine to grate a little cheese.
After everything in the pan has softened up, add some cream until you get close to the soup consistency you want. You can refer to the pictures below to see where I ended up. Stir everything together and let the cream get warm, but do not let it boil! A simmer or light bubbles are perfect.
Now fold in your cheese a small handful at a time until it is all in the soup. If you don’t know what folding is, watch this excerpt from Schitt’s Creek for some great tips (https://www.youtube.com/watch?v=NywzrUJnmTo). Now that everything is in the Dutch oven stir occasionally and let it all marry together. After 5 minutes or so, taste your soup and season with salt, pepper, onion, and garlic powder. I also added a few dashes of cayenne and ginger powder. Keep at it until you reach your desired flavor.
Once you are happy with the flavors and consistency, you are good to go!
Make sure to let your spouse have some before you give the rest of it away.
