Cream of Mushroom Soup w/Broccoli Casserole

By á-25087

Ingredients

• Soup:
• 1/2 pound shiitake or cremini mushrooms, stemmed
• 6 tablespoons (3/4 stick) butter
• 1 medium onion, finely chopped
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon chopped fresh thyme, or 1/4 teaspoon dried
• 2 1/2 cups chicken broth
• 1/2 cup all purpose flour
• 1/8 teaspoon grated nutmeg
• 2 1/2 cups heavy cream
• Casserole:
• 2 heads broccoli
• 4 cups Homemade Cream of Mushroom Soup
• 12 ounces sharp Cheddar cheese, grated (white Colby Cheddar works well, too)
• 1/2 medium onion, very thinly sliced
• 2 cups cooked rice
• 1 bunch of scallions (white and green parts), finely chopped
• Pinch of salt and pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter, melted
• 1/2 cup panko (Japanese bread crumbs)

Preparation

Step 1

Soup:
Thinly slice the mushrooms and then finely chop the slices.

Heat a medium saute pan over high heat. Add 2 tablespoons of the butter; when it starts to foam, add the mushrooms. Cook for 5 to 8 minutes, until the mushrooms begin taking on a golden brown color and all of the moisture has cooked off. Note: you want a good sear on those mushrooms; if they start to stick, that’s ok, as long as they don’t turn black.

Add the onion, salt, pepper, and thyme and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce the heat to medium, and reduce liquid by at least 2/3rds over medium heat–there should only be about 3/4 cup of liquid left in the pan.

Strain that into a pot or saucepan. Add the remaining 4 tablespoons butter and gently stir (or whisk) over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, taste for salt, pepper and nutmeg, then let cool.


Casserole:
Cut the broccoli into small florets and blanch them in boiling water for 1 minute, then immediately drain and shock in a bowl of ice water to stop the cooking. This will help keep the broccoli green.

Preheat the oven to 375 F. Butter an 8 X 10-inch baking dish.

Gently warm the mushroom soup in a saucepan over low heat.

Using a wooden spoon or spatula, combine the broccoli, Cheddar cheese, sliced onion, rice, scallions, salt and pepper, soup, and half the Parmesan in a large mixing bowl.

In a small bowl, combine the melted butter and the bread crumbs. Transfer the broccoli-rice mix to the baking dish and spread evenly. Sprinkle the remaining Parmesan over the top and then sprinkle the bread crumbs over the cheese. Bake the casserole, uncovered, for 20 minutes. Raise the heat to 425 and cook 5 minutes more, to brown the top if it has not browned already. The sides of the casserole should be bubbling gently.

Let the casserole stand for 10 to 15 minutes before serving.