Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, creamy mushroom and potato soup. One of my favorites. This time, I will 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 recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Creamy Mushroom and Potato Soup is something which I’ve loved my whole life.

Fill Your Cart With Color today! In a separate frying pan, fry all the mushrooms (dried and fresh) until fragrant. Add mushrooms, fried onion and diced potatoes into the stock. Season to taste with salt and pepper.

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

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. Take 1/2 cup a/p flour
  4. Make ready 1 cup dry white wine
  5. Take 1 quart chicken stock
  6. Prepare Salt & pepper
  7. Take 1 tsp dried thyme
  8. Get 1 tsp dried oregano
  9. Make ready 1/4 tsp ground nutmeg
  10. Get 1 tsp granulated garlic
  11. Get 4 cups milk
  12. Take @ 3 cups Leftover Sage augratin potatoes
  13. Get Topping like bacon, cheese or green onions

It only takes a few minutes to throw together, and goes perfect with some warm, fresh bread. You are going to love how simple and delicious this soup is. This creamy potato mushroom soup is really SO simple. Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.

Instructions 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.

This creamy potato mushroom soup is really SO simple. Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown. Stir in the parsley and plenty of pepper. Irish 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.

So that’s going to wrap it up with this exceptional food creamy mushroom and potato soup recipe. Thank you very much for your time. I am confident 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, friends and colleague. Thank you for reading. Go on get cooking!