Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, creamy mushroom and potato soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

What about a warming and protein-rich cream soup for "when the weather outside is frightful"? A vegetarian dish unbelievably buttery and creamy just waiting to warm your soul. Add the carrots and green onion.

Creamy Mushroom and Potato Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Creamy Mushroom and Potato Soup is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creamy mushroom and potato soup using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Mushroom and Potato Soup:

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

This Creamy Potato Mushroom Soup is so easy to make and full of flavor. 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.

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. This is a Polish autumnal soup made with fresh and dried wild mushrooms, enriched with single cream and potatoes. Add mushrooms, fried onion and diced potatoes into the stock. Season to taste with salt and pepper. The secret to this deep rich soup is a long slow caramelization, the key to unlocking the mushroom's magic.

So that is going to wrap it up for this special food creamy mushroom and potato soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!