Ultimate Cream Of Broccoli And Cheese Soup

• Equipment:
• one 4-6 quart stock pot
• one potato masher
• one 8 inch saute pan
• one wooden spoon or large metal stirring spoon
• one ladle for serving
• Ingredients:
• 2 large heads of fresh Broccoli, cut up (discard woody stem)--or--three 12 oz. packages of fresh broccoli florettes
• 2 quarts water
• 1 teaspoon salt (I like either Kosher or Sea Salt-don't use iodized salt)
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 celery stalk, finely diced (stem should only be about 3-4 inches long)
• 4 chicken boullion cubes
• 4 ounces fresh crimini mushrooms
• 2 tablespoons butter
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 cup red wine (pick one you like to drink)
• 1/2- 3/4 cup of cubed Velveeta cheddar cheese(or more if you want :-) )
• 1/4 cup Sour cream
• Heavy cream (add to taste and to adjust thickness)
• 1/4 to 1/2 cup of grated extra sharp cheddar cheese

1. Boil broccoli in water in the stock pot, with 1 teaspoon of salt until just tender, but not mushy. Remove pot from heat, fish out and reserve about 3/4 cup of broccoli florettes to add to the finished soup.
2. DO NOT DRAIN THE WATER OFF mash broccoli in the water with a potato masher.
3. Return to burner, turn down to simmer.
4. In a saute pan, melt 4 tablespoons butter until it is fragrant and starting to bubble, then add 2 cloves minced garlic, celery, boullion cubes, 1/4 teaspoon salt, and 1/4 teaspoon pepper, saute over medium heat until celery is starting to turn transparent, and the mixture becomes golden brown.
5. Pour mixture into the broccoli and water.
6. In the same saute pan, melt 2 tablespoons butter over medium-high heat, add one clove minced garlic, salt and crimini mushrooms, sear them on both sides to the point that they are slightly carmelized.
7. Add mushrooms to soup pot
8. Add red wine, cubed Velveeta, sour cream and heavy cream to soup pot, stirring often until cheese melts completely.
9. Salt and pepper to taste.
10. Ladle into individual bowls, cups or ramekins, garnish the reserved broccoli florettes, and with shredded extra sharp cheddar cheese (yellow looks better than white), and serve.

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Taken from www.epicurious.com/recipes/member/views/ultimate-cream-of-broccoli-and-cheese-soup-50020245 (may not work)