Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, blue mushroom soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Mushroom soup is simply soup made with mushrooms. They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled. Other ingredients may include all manner of spices, meats. Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup.
Blue Mushroom Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Blue Mushroom Soup is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook blue mushroom soup using 13 ingredients and 9 steps. Here is how you cook that.
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The ingredients needed to make Blue Mushroom Soup:
- Take 4 T. Butter
- Make ready 1 med. Onion, minced
- Prepare 4 lg. Garlic cloves, minced
- Prepare 1.5 lb. Mushrooms, sliced
- Make ready 1 T. Worcestershire sauce
- Take 1/4 c. Flour
- Prepare 1 tsp. Salt
- Prepare 1 tsp. Pepper
- Make ready 1 tsp. Thyme
- Get 1/3 c. Sherry
- Take 6 c. Chicken stock (or veg. stock)
- Prepare 1-1/3 c. Heavy cream
- Prepare 1/4 c. Blue cheese, crumbled
Each time I've added a little sherry. Homemade Mushroom Soup Blue Plates Parsley Stuffed Mushrooms Cream Chowder Stuff roasted cauliflower and garlic soup with caramelized onions This creamy mushroom soup is a great way to put them to use. [Video and recipe: J. Kenji With that chanterelle soup, I sauté the mushrooms with garlic and shallots without browning them to preserve.
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Steps to make Blue Mushroom Soup:
- 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.
- Add mushrooms, Worcestershire, and seasonings. Cook, stirring occasionally, 10-12 minutes
- Sprinkle in the flour and stir to coat the mushrooms. Cook 2 more minutes, stirring.
- Stir in the sherry. Cook, stirring frequently and scraping brown bits from bottom of pan, until liquid reduces about half (about 5 minutes).
- Add the stock and cook 20 minutes.
- 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.
- Add the cream, blue cheese, and nutmeg and stir until incorporated and cheese is melted.
- Remove from heat and serve. Enjoy!
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- Makes about 10 appetizer-size servings; 5-6 meal-size servings
This creamy mushroom soup is a great way to put them to use. [Video and recipe: J. Kenji With that chanterelle soup, I sauté the mushrooms with garlic and shallots without browning them to preserve. Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread. From creamy wild mushroom soup to spicy chicken hot pot, these warming bowls of mushroom Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the.
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