Creamy Mushroom and Potato Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, creamy mushroom and potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Creamy Mushroom and Potato Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Creamy Mushroom and Potato Soup is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Take 16 oz sliced baby portobello mushrooms
  2. Take 1 stick butter
  3. Get 1⁄2 cup a/p flour
  4. Get 1 cup dry white wine
  5. Prepare 1 quart chicken stock
  6. Make ready Salt & pepper
  7. Get 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. Prepare 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 this up with this exceptional food creamy mushroom and potato soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!