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American, French
Broccoli Soup With Sautéed Shrimp, Mushrooms, and Roasted Garlic Recipe-15682

Photo by: Joseph De Leo
Comments: 0


Here the broccoli is cooked in 2 batches to extract maximum flavor, yet preserve its lively brightness. Chinese cuisine inspired the combination of broccoli, garlic shrimp, and mushrooms.

Yield: Makes 8 servings


  • 2 tablespoons butter
  • 2 medium onions, sliced thin
  • 1 pound broccoli, sliced thin
  • 10 cloves Oven-Roasted Garlic
  • 3½ cups Chicken Stock or low-salt canned chicken broth
  • 1 cup heavy cream or half and half
  • Kosher salt and freshly ground black pepper

For the shrimp and mushrooms:

  • 1 tablespoon pure olive oil
  • 12 ounces shiitakes, caps only
  • 12 large shrimp, deveined, butterflied, and tail left on


In a large skillet, melt the butter over medium heat and sauté the onions until transparent, 5 to 8 minutes. Add half the broccoli and the roasted garlic and sauté until soft, 8 to 10 minutes. Add the stock and bring to a boil. Reduce the heat and simmer gently for 10 minutes.

Add the remaining broccoli and the cream. Bring to a boil and cook until the newly added broccoli is tender, about 10 minutes. Puree in a blender and strain through a coarse strainer. Season with salt and pepper and keep hot.

For the shrimp and mushrooms:

Preheat the oven to 200°F. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the mushroom caps and sauté until soft, about 6 minutes. Remove from the skillet. Add the shrimp to the skillet and sauté until medium-rare, 1 to 2 minutes each side. Keep warm in the oven.

To serve:

Put the mushrooms and shrimp in 8 warm bowls and ladle the soup over.


Instead of sautéing the shrimp and mushrooms, grill the mushroom caps until golden and the shrimp until medium rare, 1 to 2 minutes each side.

For chicken stock substitute half chicken, half lobster stock.


Order of preparation:

• Prepare the soup.

• Cook the mushrooms.

• Just before serving, cook the shrimp.

Make-ahead notes:

• Refrigerate the soup up to 3 days and reheat slowly; do not freeze.

• Refrigerate the mushrooms up to 1 day. Reheat in a little stock and butter over medium-low heat.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Oven-Roasted Garlic or Chicken Stock. For nutritional information on Oven-Roasted Garlic or Chicken Stock, please follow the links above.

135kcal (7%)
72mg (7%)
52mg (87%)
77mcg RAE (3%)
35mg (12%)
342mg (14%)
4g (21%)
9g (13%)
1mg (5%)

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