1 tbsp salted butter
2 sticks of celery - cut into pieces
1/2 ( about 80g) carrot - cut into pieces
1 large onion - quartered
1/2 liter of water
300g (1/4) broccoli - cut into florets
200g (a handful) button mushrooms - sliced
5 garlic - chopped
5 shallots - chopped
2 sprigs spring onions - sliced
1 tbsp oil
Pepper and salt for taste
Heat butter and sauté the ingredients for the stock.
Pour 1 liter of water and simmer over low heat (for about 1 hour)
Drain and keep aside.
In heated oil, sauté shallots and garlic.
Add stock and season with salt and pepper.
Once heated through add broccoli.
Simmer to soften.
Add button mushrooms and simmer for another 2 to 3 minutes.
Before serving, garnish with spring onions.
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