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Brussels sprouts and mushrooms come together in this comforting soup casserole. Perfect for chilly evenings, this dish is creamy, hearty, and packed with flavor. The combination of brussels sprouts and mushrooms creates a rich, earthy taste, while the heavy cream adds a velvety texture. It's a simple yet satisfying meal that will warm you from the inside out. Let's dive into this delicious recipe!
Brussel Sprout and Mushroom Soup Casserole Recipe
Ingredients:
- 2 cups brussels sprouts, halved
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add brussels sprouts and mushrooms, cook for about 5 minutes.
- Pour in vegetable broth, bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream, season with salt and pepper.
- Transfer mixture to a casserole dish. Bake in preheated oven for 30 minutes.
What You Will Need
Read more: Brussel Sprout Casserole Recipe
What you will need to make brussel sprout and mushroom soup casserole
- Brussels sprouts: Adds a nutty, slightly sweet flavor and a hearty texture, making the casserole more filling and nutritious.
- Mushrooms: Brings an earthy, umami taste that complements the brussels sprouts, adding depth to the overall flavor.
- Onion: Provides a sweet, savory base that enhances the flavors of the other vegetables.
- Garlic: Adds a pungent, aromatic quality that elevates the dish's complexity.
- Vegetable broth: Serves as the flavorful liquid base, tying all the ingredients together.
- Heavy cream: Adds richness and a creamy texture, making the casserole indulgent and satisfying.
- Olive oil: Used for sautéing, it imparts a subtle fruity flavor and helps cook the vegetables evenly.
Tools and Instruments Required
What tools/instruments will be needed to make Brussel Sprout and Mushroom Soup Casserole Recipe
- Large pot: Essential for sautéing vegetables and simmering the broth to meld flavors together.
- Casserole dish: Needed for baking the mixture to achieve a creamy, cohesive casserole.
- Knife: Crucial for chopping onions, garlic, brussels sprouts, and mushrooms uniformly.
- Cutting board: Provides a stable surface for safely preparing all the vegetables.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot.
Brussel Sprout and Mushroom Soup Casserole Recipe
A hearty and creamy casserole combining Brussels sprouts and mushrooms.
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Ingredients:
Main Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup Mushrooms, sliced
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tbsp Olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent.
- Add Brussels sprouts and mushrooms, cook for about 5 minutes.
- Pour in vegetable broth, bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in heavy cream, season with salt and pepper.
- Transfer mixture to a casserole dish. Bake in preheated oven for 30 minutes.
Notes:
A comforting dish perfect for cold evenings.
Nutrition value:
Calories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the soup mixture as directed but don't bake it.
- Let it cool completely.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps.
- Once cooled, transfer to a freezer-safe container.
- Label with the date.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before baking.
Adding a splash of white wine to the vegetable broth can enhance the depth of flavor in this Brussels sprout and mushroom soup casserole.
Frequently Asked Questions
FAQ:
Can I use frozen brussels sprouts?
Yes, but thaw them first for better texture.
Can I substitute the heavy cream?
Sure, use coconut milk or a dairy-free alternative.
How long does it keep in the fridge?
It stays good for up to 3 days.
Can I add other vegetables?
Absolutely, carrots or potatoes work well.
Is it possible to make this dish vegan?
Yes, just use a plant-based cream substitute.
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