Chicken, Broccoli and Mushroom Soup with Pumpkin Seeds
I’ve been wanting chicken soup lately. But chicken noodle soup reminds me of being sick so I wanted to do something different. I looked in my fridge and pantry and this Chicken, Broccoli and Mushroom Soup with Pumpkin Seeds sort of made itself.
I used fresh mushrooms but you could also use dried you will have to soak them in water for about 10-20 minutes to reconstitute them. I don’t use commercial chicken brought because I haven’t been able to determine if it is gluten free. If you want to make this a vegetarian meal, skip the chicken. Want it vegan, skip the heavy cream and use a vegan butter.
4 cups vegetable broth (or grass fed chicken broth)
1 cup bite-size chicken pieces (cooked)
1 cup broccoli florets (cut into bite size pieces)
1 package porcini mushrooms (fresh or dried)
1 package of shiitake mushrooms (fresh or dried)
1 small yellow onion, chopped
2 large carrot, peeled and chopped
3 stalks celery, chopped
3 cloves garlic, chopped
1/2 cup heavy cream
4 Tablespoons butter, divided
1 teaspoon dried thyme
1 teaspoon Herbs de Provence
sea salt and black pepper, to taste
1/2 cup raw pumpkin seeds (garnish)
In a large saucepan, heat 2 tablespoons of butter over medium heat until melted. Str in onion, carrot, celery, garlic, dried thyme, Herbs de Provence and a pinch of salt. Stirring occasionally, saute vegetables until they are beginning to soften, 8-10 minutes. Stir in broth. Simmer broth and vegetables until vegetables are tender, 10-15 minutes.
While soup simmers, add remaining butter to skillet and return to medium heat. Add the chopped porcini and shiitake mushrooms and saute until soften. Remove from heat and set aside.
Carefully place one half of vegetables and stock in a high speed blender and puree. Return pureed soup back to the saucepan. Heat the pureed soup over medium heat until simmering. Add broccoli and cook for 5 minutes, until broccoli is tender. Stir in cream and chicken and heat for a couple of minutes. Season to taste with salt and pepper.
Ladle into serving bowls. Top with pumpkin seeds and several grinds of black pepper.