Ingredients
1 bunch broccoli (about 1-1/2 pounds) 1 tablespoon canola oil1/2 pound sliced fresh mushrooms1 tablespoon reduced-sodium soy sauce2 medium carrots, finely chopped2 celery ribs, finely chopped1/4 cup finely chopped onion1 garlic clove, minced1 carton (32 ounces) vegetable broth2 cups water2 tablespoons lemon juice
Preparation
Cut broccoli florets into bite-sized pieces. Peel and chop stalks.
In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan.
In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes.
Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.
