Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, creamy mushroom and potato soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Creamy Mushroom and Potato Soup is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Creamy Mushroom and Potato Soup is something that I have loved my entire life.

What about a warming and protein-rich cream soup for "when the weather outside is frightful"? A vegetarian dish unbelievably buttery and creamy just waiting to warm your soul. Give it a hot touch with paprika and flavor it with thyme, onion, and vegetable stock.

To get started with this particular recipe, we must first prepare a few ingredients. You can have creamy mushroom and potato soup using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Creamy Mushroom and Potato Soup:
  1. Prepare 16 oz sliced baby portobello mushrooms
  2. Prepare 1 stick butter
  3. Prepare 1/2 cup a/p flour
  4. Take 1 cup dry white wine
  5. Prepare 1 quart chicken stock
  6. Make ready Salt & pepper
  7. Make ready 1 tsp dried thyme
  8. Get 1 tsp dried oregano
  9. Take 1/4 tsp ground nutmeg
  10. Get 1 tsp granulated garlic
  11. Make ready 4 cups milk
  12. Take @ 3 cups Leftover Sage augratin potatoes
  13. Prepare Topping like bacon, cheese or green onions

This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup with a texture that's thick enough to be filling but made so without any. He was hesitant at first, but after one bite, he was SOLD! Pork chops baked with potatoes in a creamy mushroom and onion sauce. I also added some minced garlic from a jar to the soup mixture and shredded cheddar cheese to cover the casserole.

Steps to make Creamy Mushroom and Potato Soup:
  1. Melt butter in large sauce pan over medium high heat and add sliced mushrooms stirring to start cooking.
  2. After mushrooms start to cook down add in the wine and cook about 5 minutes. Add in the spices and salt & pepper stirring to combine.
  3. Sprinkle with flour and stir to combine. Cook 2-3 minutes. Add in chicken stock stirring to combine.
  4. Add in milk stirring to combine.
  5. Add in leftover potatoes stirring to break up.
  6. Let simmer 15 to 20 minutes to heat through. Take immersion blender and blend to make creamy.
  7. Ready to eat! Topped with crumbled bacon.

Add the carrots and green onion. To say he loved this soup is an understatement. When he remembered the next day that we had leftovers he squeeled. It tastes like there's meat in here." The texture of the mushrooms and the earthiness imparted by both the mushrooms and potatoes makes this a very. This potato and mushroom soup is made with Portobellos for extra flavor.

So that’s going to wrap it up for this special food creamy mushroom and potato soup recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!