Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, creamy mushroom and potato soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
In a small bowl, combine flour and cream until smooth; gradually stir into soup. 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. This Creamy Potato Mushroom Soup is so easy to make and full of flavor.
Creamy Mushroom and Potato Soup is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Creamy Mushroom and Potato Soup is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have creamy mushroom and potato soup using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Creamy Mushroom and Potato Soup:
- Make ready 16 oz sliced baby portobello mushrooms
- Make ready 1 stick butter
- Make ready 1/2 cup a/p flour
- Get 1 cup dry white wine
- Make ready 1 quart chicken stock
- Make ready Salt & pepper
- Prepare 1 tsp dried thyme
- Make ready 1 tsp dried oregano
- Get 1/4 tsp ground nutmeg
- Prepare 1 tsp granulated garlic
- Take 4 cups milk
- Take @ 3 cups Leftover Sage augratin potatoes
- Prepare 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. This soup is comforting, rich, delicious, and not your ordinary potato soup but out of this world! I used portabella mushrooms rather than button mushrooms for richer flavor.
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.
Add potato and broth to pan; bring to a boil. Transfer potato mixture to a food processor; process until smooth. These cream of mushroom soup potatoes are the perfect side dish for any dinner! My mom's secret recipe is being shared here today as I continue my brand ambassadorship with The Little Potato Company! I was fortunate enough to receive products and monetary compensation from The Little Potato Company.
So that is going to wrap it up for this exceptional food creamy mushroom and potato soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
