recipe gem from Gourmet magazine, 1993. It looked easy enough, and it was!
First, I sauteed carrots, onions, salt, pepper and mustard seed in butter. I was skeptical at the use of mustard seeds, but it MADE the soup. Do not skip this ingredient.
I then added stock, water, thinly sliced carrots and chopped broccoli into my pot to simmer and soften.
The reviewers recommended some garlic and white wine to add more flavor layers to the soup. I haven't tried this, but you might. I found it absolutely delicious the way it was. Click the link at the top to view the full recipe, view more pictures and read the reviews.