• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 large head of broccoli
  • 2 carrots
  • 1 medium onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 3 cups vegetable broth
  • 3 cups milk
  • fresh ground black pepper
  • salt

This week the FunGuy has a perfectly creamy, cheesy, AND healthy soup recipe just in time for autumn! 

Broccoli, carrots, and mushrooms are simmered in a smooth creamy broth that, while full of flavor, is not too heavy in consistency despite a handful of shredded cheddar cheese on top. We suggest serving this soup with your favorite sandwich or a crisp side salad for a satisfying lunch or dinner.

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends, but don’t discard them. Slice the mushroom caps and set aside before chopping the mushroom stems, putting them in a separate pile. Rinse the broccoli under cool water before removing the stem and discarding. Cut the broccoli head into small bite sized florets and set aside. Peel the carrots, onion and garlic. Dice the carrot and onion, and mince the garlic. 
  2. Heat the olive oil in a medium sized soup pot over medium high heat. Add the onion and garlic and sauté 2 minutes. Add the carrots and cook, stirring frequently, 3-4 minutes. Add the chopped mushroom stems and sauté until they are lightly browned; about 2-3 minutes. 
  3. Reduce the heat to medium, clear a spot in the bottom of the pan by pushing everything to one side and add the butter to the pan, letting it melt. Sprinkle the flour over the butter and whisk it together to make a thick paste. Add the oregano, parsley, and black pepper to the mixture stirring well to combine. Continue whisking until the paste has started to turn a light golden brown color. 
  4. Pour in the vegetable stock and add the broccoli florets and sliced mushrooms. Increase the heat to high and bring the soup to a simmer. Once it has come to a simmer, reduce the heat to medium, and let it simmer about 10-15 minutes.
  5. Pour the milk into the pot, stirring well to combine. Allow the soup to simmer another 5 minutes, stirring frequently so it doesn’t foam up and overflow. Turn off the heat and stir in the cheese, cover, and let it sit 1 minute while the cheese melts. Stir again, taste, and season with salt and fresh ground pepper as desired. 
  6. Serve immediately. 

Have a Fun meal!