How to Make Tasty Creamy Mushroom and Potato Soup

Creamy Mushroom and Potato Soup. This creamy potato-mushroom soup is easy, hearty, and delicious. Top with crumbled bacon and serve with crusty French bread. Add potato and broth to pan; bring to a boil.

Creamy Mushroom and Potato Soup Added mushrooms to mine but the recipe was full proof. Potatoes cooked in broth with mushrooms add body and thickness to this simple, puréed potato mushroom soup. This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup with a texture that's thick enough to be filling but made so without any. You can have Creamy Mushroom and Potato Soup using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Creamy Mushroom and Potato Soup

  1. You need 16 oz of sliced baby portobello mushrooms.
  2. You need 1 stick of butter.
  3. It’s 1/2 cup of a/p flour.
  4. Prepare 1 cup of dry white wine.
  5. It’s 1 quart of chicken stock.
  6. Prepare of Salt & pepper.
  7. You need 1 tsp of dried thyme.
  8. It’s 1 tsp of dried oregano.
  9. Prepare 1/4 tsp of ground nutmeg.
  10. Prepare 1 tsp of granulated garlic.
  11. It’s 4 cups of milk.
  12. It’s of @ 3 cups Leftover Sage augratin potatoes.
  13. It’s of Topping like bacon, cheese or green onions.

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. What about a warming and protein-rich cream soup for "when the weather outside is frightful"?

Creamy Mushroom and Potato Soup instructions

  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..

A vegetarian dish unbelievably buttery and creamy just waiting to warm your soul. Give it a hot touch with paprika and flavor it with thyme, onion, and vegetable stock. This potato and mushroom soup is made with Portobellos for extra flavor. Olive oil béchamel sauce makes it thick and extra creamy. These vegan dishes are called "nistisima" which means that they're suitable for Lent.