Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, blue mushroom soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Blue Mushroom Soup is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Blue Mushroom Soup is something which I’ve loved my entire life.

Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup. We took every measure to max out the mushroom factor in this soup, then added blue cheese toasts for a salty. Mushroom soup is simply soup made with mushrooms.

To begin with this recipe, we have to prepare a few components. You can have blue mushroom soup using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Blue Mushroom Soup:

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

I've made it a few times now. Each time I've added a little sherry. This recipe was inspired by an Okinawan soup recipe made for us by Kae Izena, who owns a cooking school on Okinawa. Mushrooms are a prized ingredient on the island since they add a deep.

Steps 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!
9. • Makes about 10 appetizer-size servings; 5-6 meal-size servings

Find healthy, delicious mushroom soup recipes, from the food and nutrition experts at EatingWell. The texture of the finished soup is hearty–bordering on a soupy risotto. Mushroom cream soup with potatoes on blue bowl Mushroom soup of champignons and lentils in a white plate on a light blue background. Download Mushroom soup stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. This Mushroom Buckwheat Soup is a gluten-free version of mushroom barley soup.

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