Happy St. Patrick’s Day – Recipe Time! My Silver Fox’s Cream of Broccoli With Carrot and Mushroom Soup



I know. This is random with a Capital R…but just hang ON.  Because you don’t even KNOW how incredible this soup is. We’ve been bonbarded with requests for the recipe (and invitations to dinner!), so what better way to get my talented personal Silver Fox Chef”s recipe out for all the world to try!?

My Silver Fox
My Silver Fox


Stephen’s Cream of Broccoli With Carrot and Mushroom Soup

Florets cut off from 3 medium sized broccoli crowns and a portion of upper stem peeled and diced

2 slices thick cut smoky bacon ½ inch diced

1 Tbs olive oil (or other cooking oil of choice)

1 medium shallot finely diced

3 cloves garlic finely diced or crushed through a garlic press

¼ tsp of ground chipotle or ground cayenne (more or less to taste)

1 teaspoon finely chopped fresh thyme leaves

2 Tbs dry white wine

3 medium carrots coarse shredded

2 ribs celery ¼ inch dice

½ lb. crimini mushrooms ½ inch dice

¼ cup all purpose flour

4 cups chicken or vegetable stock

2 bay leaves

1 cup cream (or ½ and ½ if you’re thinking lighter)

Salt and pepper to taste (added to each layer as ingredients are added)


Blanch broccoli in 4 quarts salted boiling water until just tender and bright green. Shock in ice water to cool quickly and retain color. Once broccoli has cooled, run through food processor until finely chopped, scraping bowl a couple of times to get uniform chop. Should resemble coarse wet sand.

Meanwhile, in stock pot, brown bacon over MED heat until crisp. Remove bacon with slotted spoon and drain on paper towel, leaving rendered fat in pan.

Add Tbs of olive oil to pan and then add garlic, shallot, thyme and chipotle. Cook until translucent, but not browned. Deglaze with wine.

Add carrots, celery and mushrooms. Cook until moisture is almost gone from mushrooms. Add flour gradually and cook stirring to combine well with veggies.

Pour in stock, add bay leaves, stir well and bring to boil until soup thickens slightly. Add chopped broccoli, stir thoroughly, then reduce heat to LOW, cover, and simmer for 20-30 min. Stir occasionally to prevent sticking to bottom.

Just before serving, add cream and stir until heated through.


Serving suggestion: Add dollop of sour cream in center of bowl and sprinkle with smoked paprika.

One thing: If you make this, you MUST take pics and send your reviews to us at my email: divajulia@dippedincream.com

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