Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way 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 bit tasty. This will be really delicious.
Creamy Mushroom and Potato Soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Creamy Mushroom and Potato Soup is something which I have loved my whole life. They’re nice and they look fantastic.
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. This Creamy Potato Mushroom Soup is so easy to make and full of flavor.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Get 16 oz sliced baby portobello mushrooms
- Get 1 stick butter
- Take 1/2 cup a/p flour
- Make ready 1 cup dry white wine
- Make ready 1 quart chicken stock
- Get Salt & pepper
- Make ready 1 tsp dried thyme
- Take 1 tsp dried oregano
- Prepare 1/4 tsp ground nutmeg
- Prepare 1 tsp granulated garlic
- Prepare 4 cups milk
- Get @ 3 cups Leftover Sage augratin potatoes
- 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. 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 this up with this exceptional food creamy mushroom and potato soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
