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Before you jump to Blue Mushroom Soup recipe, you may want to read this short interesting healthy tips about Wholesome Energy Goodies.
Enjoying healthy foods makes all the difference in the way we feel. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we typically feel much better. A piece of pizza doesn’t make you feel as healthy as eating a fresh green salad. Sometimes it’s hard to find healthy foods for treats between meals. Shopping for snack foods can be a struggle because you have countless options. Here are a handful of healthy snacks that can be used when you need a quick pick me up.
While searching for a convenient nutritious snack, make sure you remember about yogurt. Eating yogurt in place of a healthy larger lunch is not a good idea. You can’t beat yogurt when it comes to a nutritious snack though. It contains tons of calcium, proteins, and B vitamins. Yogurt is frequently eaten to help maintain the digestive system because it is so easily digestible by most people. Fast hint: choose unsweetened yogurt and add walnuts or flaxseeds. It’s an easy way to lessen sugar while still enjoying a yummy snack.
You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to blue mushroom soup recipe. You can have blue mushroom soup using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Blue Mushroom Soup:
- Get 4 T. of Butter.
- Get 1 of med. Onion, minced.
- Take 4 of lg. Garlic cloves, minced.
- Get 1.5 lb. of Mushrooms, sliced.
- Prepare 1 T. of Worcestershire sauce.
- Get 1/4 c. of Flour.
- Provide 1 tsp. of Salt.
- Get 1 tsp. of Pepper.
- Provide 1 tsp. of Thyme.
- Provide 1/3 c. of Sherry.
- Provide 6 c. of Chicken stock (or veg. stock).
- Prepare 1-1/3 c. of Heavy cream.
- Prepare 1/4 c. of Blue cheese, crumbled.
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!.
- * Makes about 10 appetizer-size servings; 5-6 meal-size servings.
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