Creamy mushroom soup with cheese and broccoli

Ingredients for 4 servings:

• 250 g mushrooms (light or dark)
• 1 onion(s)
• 1 liter of water
• 2 tbsp vegetable broth, instant
• 2 cloves garlic
• 1 handful of broccoli florets
• 250 g cheese (Gouda), grated
• 1 cup of sweet cream
• salt and pepper
• chili flakes
• possibly rosemary
• some fat, for frying
• 3 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, remove the stems from the mushrooms and chop the rest of the mushrooms. Also, chop an onion into small pieces. Heat a little fat in a saucepan and briefly fry the mushrooms and onion. Add the flour and stir to combine. Then, deglaze with the water and stir in the vegetable stock. Let the mixture simmer for 15 minutes, then puree with an immersion blender. Then, add the garlic, cheese, cream, and broccoli and simmer for 5-10 minutes. Also puree with an immersion blender. Season to taste with salt, pepper, dried chili flakes, and rosemary, if desired. Tip: Croutons make a great garnish: