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We hope you got benefit from reading it, now let’s go back to creamy mushroom and potato soup recipe. To cook creamy mushroom and potato soup you only need 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Creamy Mushroom and Potato Soup:
- Provide 16 oz sliced baby portobello mushrooms
- Get 1 stick butter
- Provide 1/2 cup a/p flour
- You need 1 cup dry white wine
- Provide 1 quart chicken stock
- Take Salt & pepper
- Take 1 tsp dried thyme
- Get 1 tsp dried oregano
- Provide 1/4 tsp ground nutmeg
- Use 1 tsp granulated garlic
- Prepare 4 cups milk
- Use @ 3 cups Leftover Sage augratin potatoes
- Get Topping like bacon, cheese or green onions
Steps to make Creamy Mushroom and Potato Soup:
- Melt butter in large sauce pan over medium high heat and add sliced mushrooms stirring to start cooking.
- 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.
- Sprinkle with flour and stir to combine. Cook 2-3 minutes. Add in chicken stock stirring to combine.
- Add in milk stirring to combine.
- Add in leftover potatoes stirring to break up.
- Let simmer 15 to 20 minutes to heat through. Take immersion blender and blend to make creamy.
- Ready to eat! Topped with crumbled bacon.
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