BROCCOLI, CHEESE AND MUSHROOM SOUP

SERVES: 4

INGREDIENTS:

1 lb.                 fresh broccoli
                        crowns                  

1-1/2 C             chicken broth

1 tsp.                kosher salt

1/8 tsp.             cayenne pepper (more to taste)

10-12              large, white mushrooms

4 TBSP            unsalted butter

1/2 C                chicken broth

3 TBSP             cornstarch

4 oz.                 sour cream

1 C                    heavy cream

1 C                    half & half

8 oz.                 grated sharp WHITE cheddar
                         cheese

1/2 C                 grated FRESH Parmesan cheese

4-6 tsp.            chopped fresh flat-leaf
                         parsley  (optional)

DIRECTIONS:

Wash broccoli crowns and shake dry; break florets into small pieces; cut stems into quarters and slice down to the first leaves.

Bring 1-1/2 C broth, salt, and cayenne to a boil.  Add broccoli and reduce to simmer for about 5 minutes.

Brush mushrooms clean; slice.  Sautée in butter until tender – about 4 minutes.  Add to broccoli and cook covered over low heat for 5-7 minutes.

Combine 1/2 C broth with 3 TBSP corn starch and stir until dissolved.  Add to broccoli and stir to blend.  Cook on low heat for 3-4 minutes to thicken, stirring constantly. (Cook a few minutes more if broccoli is not tender)

Stir in sour cream, heavy cream, half & half and grated cheeses.  Cook about 1-2 minutes on low, stirring constantly, until cheese is melted. Bring mixture ALMOST to a simmer and then remove from heat. 

Check for salt and cayenne and add more if desired.

Serve when cheese has melted.  Garnish with a sprinkle of fresh chopped parsley, if desired.