Cream Of Broccoli & Mushroom Soup

• 2 cups Low Sodium Vegetable Stock
• 1 package (12 Oz. Size) Frozen Broccoli Florets, Thawed And Cut Into Pieces
• 2 cups White Button Mushrooms, Wiped With A Damp Paper Towel And Diced
• 1 cup Heavy Cream
• 1/2 cups Whole Milk
• 1 teaspoon Black Pepper
• 1 teaspoon Onion Salt

1. In a large Dutch oven pot with lid, add vegetable stock on low heat.
2. In a blender or food processor, add diced broccoli florets and diced mushrooms. Pulse several times and run on high speed for 2-3 minutes. Transfer pureed ingredients from blender/processor into Dutch oven pot with the broth and stir.
3. Add heavy cream, milk, black pepper, onion salt and stir again. Place lid on pot and increase heat to medium low. Cook 40 minutes, stirring while the soup is cooking.
4. Serve with seasoned croutons, crackers, or crusty bread. This is an easy and flavorful soup. Enjoy.

vegetable stock, broccoli, white button mushrooms, heavy cream, milk, black pepper, onion salt

Taken from tastykitchen.com/recipes/soups/cream-of-broccoli-mushroom-soup/ (may not work)