Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy mushroom and potato soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Creamy Mushroom and Potato Soup is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Creamy Mushroom and Potato Soup is something which I’ve loved my whole life.

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 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 cook it.

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

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 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’s going to wrap it up with this exceptional food creamy mushroom and potato soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!