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Ingredient
Creamy Mushroom and Potato Soup
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Chef :
tamiller1954Creamy Mushroom and Potato Soup
I love creating recipe mashups with leftovers in my fridge! Most of the time delicious like this soup. The potatoes were made originally with sage infused cream and manchego cheese. Yum!
Ingredient
1 stick
butter
1/2 cup
a/p flour
1 cup
dry white wine
1 quart
chicken stock
1 tsp
dried thyme
1 tsp
dried oregano
1/4 tsp
ground nutmeg
1 tsp
granulated garlic
4 cups
milk
Cooking instructions
* Step 1
Melt butter in large sauce pan over medium high heat and add sliced mushrooms stirring to start cooking.
* Step 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.
* Step 3
Sprinkle with flour and stir to combine. Cook 2-3 minutes. Add in chicken stock stirring to combine.
* Step 4
Add in milk stirring to combine.
* Step 5
Add in leftover potatoes stirring to break up.
* Step 6
Let simmer 15 to 20 minutes to heat through. Take immersion blender and blend to make creamy.
* Step 7
Ready to eat! Topped with crumbled bacon.
Note: if there is a photo you can click to enlarge it
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