Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, creamy mushroom and potato soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Potatoes cooked in broth with mushrooms add body and thickness to this simple, puréed potato mushroom soup. 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. What about a warming and protein-rich cream soup for "when the weather outside is frightful"?
Creamy Mushroom and Potato Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Creamy Mushroom and Potato Soup is something which I’ve loved my entire life.
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 can achieve it.
The ingredients needed to make Creamy Mushroom and Potato Soup:
- Make ready 16 oz sliced baby portobello mushrooms
- Get 1 stick butter
- Get 1/2 cup a/p flour
- Make ready 1 cup dry white wine
- Take 1 quart chicken stock
- Prepare Salt & pepper
- Take 1 tsp dried thyme
- Get 1 tsp dried oregano
- Prepare 1/4 tsp ground nutmeg
- Make ready 1 tsp granulated garlic
- Get 4 cups milk
- Prepare @ 3 cups Leftover Sage augratin potatoes
- Take Topping like bacon, cheese or green onions
He was hesitant at first, but after one bite, he was SOLD! Creamy mushroom soup is such a hearty and warming soup and so good for a winter day; this smooth mushroom soup recipe has intensely earthy flavours. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil. To say he loved this soup is an understatement.
Instructions to make Creamy Mushroom and Potato Soup:
- Melt butter in large sauce pan over medium high heat and add sliced mushrooms stirring to start cooking.
- 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.
- Sprinkle with flour and stir to combine. Cook 2-3 minutes. Add in chicken stock stirring to combine.
- Add in milk stirring to combine.
- Add in leftover potatoes stirring to break up.
- Let simmer 15 to 20 minutes to heat through. Take immersion blender and blend to make creamy.
- Ready to eat! Topped with crumbled bacon.
When he remembered the next day that we had leftovers he squeeled. The texture of the mushrooms and the earthiness imparted by both the mushrooms and potatoes makes this a very hearty and flavourful soup. Wash and cube potatoes and add to large stew pot. Cream of mushroom soup With step by step photos and video. I make this creamy, umami and flavorful mushroom soup recipe on occasions and it is That said, a gluten free cream of mushroom soup can be made by substituting potato starch, tapioca starch or corn starch.
So that’s going to wrap this up for this exceptional food creamy mushroom and potato soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
