Creamy Mushroom and Potato Soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, creamy mushroom and potato soup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Creamy Mushroom and Potato Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Creamy Mushroom and Potato Soup is something which I have loved my whole life. They are fine and they look wonderful.

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To get started with this 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 cook it.

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

Slowly stir in the flour until there are no clumps. Add in the beef broth, and heat to a boil. Bringing all those amazing fall herbs and spices together with this delicious, hearty, and nourishing Creamy Harvest Mushroom Potato Soup. A rich and savory broth is the perfect base for wholesome plant-based goodness like mushrooms, potatoes, onions, garlic, and aromatic spices.

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.

Bringing all those amazing fall herbs and spices together with this delicious, hearty, and nourishing Creamy Harvest Mushroom Potato Soup. A rich and savory broth is the perfect base for wholesome plant-based goodness like mushrooms, potatoes, onions, garlic, and aromatic spices. Instant pot and stovetop directions for easy adaptability. Saute onions in olive oil and butter over medium heat until soft and beginning to brown. Heat the oil in a large pan.

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’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!