Broccoli Soup with Chicken and Mushroom

Recipe is my experiment tweaked from Cream of Broccoli Soup recipes!

Ingredients

• 350 grams Chicken  
• 8 cups broccoli florets
• 50 grams mushrooms, sliced
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups water
• 1 tbsp butter or olive oil
• Salt and white pepper powder to taste

Preparation

• Pressure cook chicken with 3 cups water and salt to taste. Shred the chicken, discard the bones and set the stock aside. 
• Heat butter or olive oil in a pan. Add onion and celery and saute until tender.
• Add 6 cups broccoli florets and saute for about 3 to 5 minutes. Add 2 cups of chicken stock to it and bring to boil. Cover and simmer 5 minutes.
• Drain the soup and puree the broccoli, onion and celery mixture in a mixer to a paste. Mix it with the soup and set aside. 
• Heat a tsp of olive oil in the same pan and saute the rest of the broccoli florets and mushroom for 2 minutes. Add the rest of the stock and bring to a boil.
• Add the pureed broccoli paste and salt and white pepper powder to taste. Stir and switch off. Serve hot.