Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, creamy mushroom and potato soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Creamy Mushroom and Potato Soup is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Creamy Mushroom and Potato Soup is something which I have loved my entire life.

Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. Mushroom Potato Soup A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
  1. Prepare 16 oz sliced baby portobello mushrooms
  2. Make ready 1 stick butter
  3. Make ready 1/2 cup a/p flour
  4. Get 1 cup dry white wine
  5. Make ready 1 quart chicken stock
  6. Make ready Salt & pepper
  7. Prepare 1 tsp dried thyme
  8. Get 1 tsp dried oregano
  9. Get 1/4 tsp ground nutmeg
  10. Make ready 1 tsp granulated garlic
  11. Get 4 cups milk
  12. Prepare @ 3 cups Leftover Sage augratin potatoes
  13. Prepare Topping like bacon, cheese or green onions

Transfer potato mixture to a food processor; process until smooth. 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.

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.

You are going to love how simple and delicious this soup is. This creamy potato mushroom soup is really SO simple. Meanwhile, peel and roughly chop the potatoes. This potato and mushroom soup is made with Portobellos for extra flavor. Olive oil béchamel sauce makes it thick and extra creamy.

So that’s going to wrap this up with this exceptional food creamy mushroom and potato soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There is 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, colleague and friends. Thank you for reading. Go on get cooking!