Cream Of Broccoli Soup With Smoked Turkey And Shiitake Mushrooms
|Canned chicken broth||26 Ounce (Preferably Low-Salt, 2 Cans, 13 Ounce Each)|
|Cooked broccoli cuts/Frozen broccoli cuts||2 Cup (32 tbs), thawed to separate|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dried basil||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Tablespoon|
|Shallots||2 Large, minced|
|Shiitake mushrooms||4 , diced fine (Fresh)|
|Flour||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||12 Ounce (1 Can)|
|Smoked turkey||3 Ounce, slivered|
Combine the broth, broccoli, wine, and seasonings in a large saucepan.
Bring to a boil, reduce the heat, and simmer for 5 minutes.
With a slotted spoon, scoop out 12 broccoli florets and reserve them.
In a small skillet, heat the oil, and saute the shallots and mushrooms until the mushrooms are tender.
In a food processor or blender, puree the mixture.
If you're using a blender, do this step in two batches.
Hot soup will foam up double while being pureed.
The soup can be made ahead to this point.
Return the puree to the saucepan and bring it to a simmer.
Combine the flour and milk in a pint jar, cover the jar, and shake it briskly until there are no lumps.
If necessary, strain it through a tea strainer.
Pour the flour mixture into the soup while stirring constantly.
When the soup bubbles and thickens, simmer it for 5 minutes, stirring occasionally, to cook the flour.
Stir in the shallots, mushrooms, reserved florets, and smoked turkey.
Simmer 2 more minutes before serving.