Creamy Mushroom and Potato Soup
Creamy Mushroom and Potato Soup

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

Creamy Mushroom and Potato Soup is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Creamy Mushroom and Potato Soup is something which I’ve loved my entire life.

To get started with this recipe, we have to 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. Make ready 1 cup dry white wine
  5. Get 1 quart chicken stock
  6. Prepare Salt & pepper
  7. Prepare 1 tsp dried thyme
  8. Get 1 tsp dried oregano
  9. Take 1/4 tsp ground nutmeg
  10. Take 1 tsp granulated garlic
  11. Make ready 4 cups milk
  12. Prepare @ 3 cups Leftover Sage augratin potatoes
  13. Prepare Topping like bacon, cheese or green onions
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.

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