Blue Mushroom Soup
Blue Mushroom Soup

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, blue mushroom soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ladle into large bowls as a stand-alone supper or smaller portions for a flavour packed appetiser. The Uk weather might be unfathomably warm for the time of year right now, but it hasn't stopped me enjoying several bowls of nourishing soup this week. Pressure Cooker; Cream of Mushroom and Wild Rice Soup.

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

To begin with this recipe, we must prepare a few ingredients. You can cook blue mushroom soup using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Blue Mushroom Soup:
  1. Take 4 T. Butter
  2. Make ready 1 med. Onion, minced
  3. Make ready 4 lg. Garlic cloves, minced
  4. Prepare 1.5 lb. Mushrooms, sliced
  5. Make ready 1 T. Worcestershire sauce
  6. Make ready 1/4 c. Flour
  7. Prepare 1 tsp. Salt
  8. Make ready 1 tsp. Pepper
  9. Make ready 1 tsp. Thyme
  10. Prepare 1/3 c. Sherry
  11. Prepare 6 c. Chicken stock (or veg. stock)
  12. Make ready 1-1/3 c. Heavy cream
  13. Get 1/4 c. Blue cheese, crumbled

Pour the stock into a large soup pot and bring to a boil. Melt butter in large pot over medium-high heat. Mushroom soup is the ultimate comfort food. With switched-up ingredients and creative twists, these popular variations elevate this classic from familiar to fabulous.

Instructions to make Blue Mushroom Soup:
  1. In large soup pot over medium heat, melt butter and stir in onions. Cook 5 minutes, stirring occasionally. Stir in garlic and cook 1 minute longer.
  2. Add mushrooms, Worcestershire, and seasonings. Cook, stirring occasionally, 10-12 minutes
  3. Sprinkle in the flour and stir to coat the mushrooms. Cook 2 more minutes, stirring.
  4. Stir in the sherry. Cook, stirring frequently and scraping brown bits from bottom of pan, until liquid reduces about half (about 5 minutes).
  5. Add the stock and cook 20 minutes.
  6. Remove most of the mushrooms, with some soup liquid, into a container to blend. (I used a 6 cup glass measuring cup.) Puree with an immersion blender until smooth, then stir the puree back into the soup.
  7. Add the cream, blue cheese, and nutmeg and stir until incorporated and cheese is melted.
  8. Remove from heat and serve. Enjoy!
    • Makes about 10 appetizer-size servings; 5-6 meal-size servings

Melt butter in large frying pan. Add in onions, garlic, and mushrooms. How To Make Healthy Mushroom Soup. Sauté the onions until slightly softened. SHIITAKE & OYSTER MUSHROOM SOUP RECIPE.

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