Mushroom & Broccoli Soup

One of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a fabulous way to give them both what they need in a dish they love. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup.

—Maria Davis, Flower Mound, TX

Prep: 20 min. • Cook: 45 min. • Makes: 8 servings

• 1 bunch broccoli (about 1 ½ lbs.)
• 1 Tbsp. canola oil
• ½ lb. sliced fresh mushrooms
• 1 Tbsp. reduced-sodium soy sauce
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped
• ¼ cup finely chopped onion
• 1 garlic clove, minced
• 1 carton (32 oz.) vegetable broth
• 2 cups water
• 2 Tbsp. lemon juice

1. 1. Cut broccoli florets into bite-sized pieces. Peel and chop stalks.
2. 2. In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan.
3. 3. In the same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until the vegetables are softened, 25-30 minutes.
4. 4. Puree soup using an immersion blender. Or cool slightly and, in batches, 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.

¾ cup: 69 cal., 2g fat (0 sat. fat), 0 chol., 574mg sod., 11g carb. (4g sugars, 3g fiber), 4g pro. Diabetic exchanges: 2 vegetable, ½ fat.