Creamy Mushroom and Potato Soup.
Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, creamy mushroom and potato soup. It is one of my favorites. This time, I’m gonna make it a little 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 appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Creamy Mushroom and Potato Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take 16 oz of sliced baby portobello mushrooms.
- Get 1 stick of butter.
- Get 1/2 cup of a/p flour.
- Make ready 1 cup of dry white wine.
- Take 1 quart of chicken stock.
- Get of Salt & pepper.
- Prepare 1 tsp of dried thyme.
- Prepare 1 tsp of dried oregano.
- Take 1/4 tsp of ground nutmeg.
- Get 1 tsp of granulated garlic.
- Make ready 4 cups of milk.
- Prepare of @ 3 cups Leftover Sage augratin potatoes.
- Get of Topping like bacon, cheese or green onions.
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..
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