Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy mushroom and potato soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Creamy Mushroom and Potato Soup is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Creamy Mushroom and Potato Soup is something which I have loved my entire life. They’re fine and they look fantastic.

This Mushroom and Potato Soup is so thick, luxurious and full of flavor that even little bellies will be asking for more. Combining a hearty mixture of leeks, carrots, celery, potatoes, and mushrooms this soup just screams comfort and begs to be mopped up with a wedge of fresh crusty bread. In a small bowl, combine flour and cream until smooth; gradually stir into soup.

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

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

This is the ultimate bowl of comfort food on a chilly night with mushrooms, potatoes, and thyme. Say hello to the only soup recipe you will need this fall + winter. A creamy potato mushroom soup recipe reminiscent of a rich chowder but made with whole food vegan ingredients that are nutritious and good for you. Peel and slice the cooked potatoes and season lightly.

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.

Sauté the mushrooms and garlic in oil or butter until most of the moisture has evaporated. Combine soup with the dill, thyme and enough milk to obtain a thick consistency. Layer the potato slices alternately with mushrooms, sliced onion and soup in a buttered dish, ending with a potato layer. This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary.

So that is going to wrap it up with this exceptional food creamy mushroom and potato soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!