Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy mushroom and potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Creamy Mushroom and Potato Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Creamy Mushroom and Potato Soup is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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
- Make ready 1 stick butter
- Make ready 1/2 cup a/p flour
- Get 1 cup dry white wine
- Get 1 quart chicken stock
- Make ready Salt & pepper
- Prepare 1 tsp dried thyme
- Take 1 tsp dried oregano
- Take 1/4 tsp ground nutmeg
- Get 1 tsp granulated garlic
- Take 4 cups milk
- Get @ 3 cups Leftover Sage augratin potatoes
- Get Topping like bacon, cheese or green onions
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. These cream of mushroom soup potatoes are the perfect side dish for any dinner!
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.
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. Add potato and broth to pan; bring to a boil. Transfer potato mixture to a food processor; process until smooth. A creamy potato mushroom soup recipe reminiscent of a rich chowder but made with whole food vegan ingredients that are nutritious and good for you.
So that’s going to wrap it up for this exceptional food creamy mushroom and potato soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
