Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, creamy mushroom and potato soup. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really 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 favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Creamy Mushroom and Potato Soup is something that I’ve loved my entire life.

To begin with this 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 can achieve it.

The ingredients needed to make Creamy Mushroom and Potato Soup:
  1. Make ready 16 oz sliced baby portobello mushrooms
  2. Take 1 stick butter
  3. Take 1/2 cup a/p flour
  4. Take 1 cup dry white wine
  5. Get 1 quart chicken stock
  6. Make ready Salt & pepper
  7. Make ready 1 tsp dried thyme
  8. Take 1 tsp dried oregano
  9. Take 1/4 tsp ground nutmeg
  10. Take 1 tsp granulated garlic
  11. Take 4 cups milk
  12. Take @ 3 cups Leftover Sage augratin potatoes
  13. 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. Add potato and broth to pan; bring to a boil.

Instructions 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.

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. These cream of mushroom soup potatoes are the perfect side dish for any dinner! 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.

So that’s going to wrap this up for this special food creamy mushroom and potato soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!