Recipe of Super Quick Blue Mushroom Soup

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Blue Mushroom Soup. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Blue Mushroom Soup Recipe. Mushroom soup is simply soup made with mushrooms. They'll always be a focus of the recipe whether they're grilled, sautéed, or boiled.

You can have Blue Mushroom Soup using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Blue Mushroom Soup

1. Take 4 T. of Butter.
2. Take 1 of med. Onion, minced.
3. Make ready 4 of lg. Garlic cloves, minced.
4. Prepare 1.5 lb. of Mushrooms, sliced.
5. You need 1 T. of Worcestershire sauce.
6. You need 1/4 c. of Flour.
7. Make ready 1 tsp. of Salt.
8. Make ready 1 tsp. of Pepper.
9. Take 1 tsp. of Thyme.
10. It’s 1/3 c. of Sherry.
11. Make ready 6 c. of Chicken stock (or veg. stock).
12. Prepare 1-1/3 c. of Heavy cream.
13. You need 1/4 c. of Blue cheese, crumbled.

Serve for lunch or as a starter with crusty bread.Mushroom cream soup with potatoes on blue bowl Mushroom soup of champignons and lentils in a white plate on a light blue background.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.

Blue Mushroom Soup step by step

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.

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