Potato, Broccoli and Mushroom Soup
A quick and easy recipe for micro-cooked potato, broccoli and mushroom soup.
1 (10-ounce) package frozen broccoli
1 1/2 pounds potatoes, peeled and diced
1/2 cup chopped onion
1/2 cup water
1 teaspoon chicken bouillon granules
Salt and ground black pepper to taste
1/2 teaspoon thyme
1/8 teaspoon garlic powder
4 ounces mushrooms, sliced
1 1/2 cups milk
1 (12-ounce) can evaporated milk
- In a microwave-safe dish, add broccoli and cook on HIGH for 5 minutes; drain. Set aside.
- In a large dish, add peeled and diced potatoes, chopped onion, water, chicken bouillon, salt, pepper, thyme, and garlic powder. Slightly mix. Cover and cook on HIGH for 10 minutes, stirring once midway thorough. Remove; add sliced mushrooms and broccoli, stir until mixed. Cover and return to microwave, continue cooking on HIGH for 3 minutes. Remove; stir in milk, evaporated milk, continue cooking on MEDIUM for 5 minutes or until hot.
Makes 4 servings.