Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make 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.
Creamy Mushroom and Potato Soup is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Creamy Mushroom and Potato Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
What about a warming and protein-rich cream soup for "when the weather outside is frightful"? A vegetarian dish unbelievably buttery and creamy just waiting to warm your soul. Give it a hot touch with paprika and flavor it with thyme, onion, and vegetable stock.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Make ready sliced baby portobello mushrooms
- Get butter
- Prepare a/p flour
- Make ready dry white wine
- Make ready chicken stock
- Prepare Salt & pepper
- Take dried thyme
- Make ready dried oregano
- Get ground nutmeg
- Get granulated garlic
- Get milk
- Take @ 3 cups Leftover Sage augratin potatoes
- Take Topping like bacon, cheese or green onions
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. To say he loved this soup is an understatement. When he remembered the next day that we had leftovers he squeeled.
Steps 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.
It tastes like there's meat in here." The texture of the mushrooms and the earthiness imparted by both the mushrooms and potatoes makes this a very. This potato and mushroom soup is made with Portobellos for extra flavor. Olive oil béchamel sauce makes it thick and extra creamy. These vegan dishes are called "nistisima" which means that they're suitable for Lent. Add the carrots and green onion.
So that is going to wrap it up for this exceptional food creamy mushroom and potato soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be 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!
