How to Make Delicious Blue Mushroom Soup

Blue Mushroom Soup. These rich mushroom soup recipes are easy to make at home. View top rated Mushroom blue cheese soup recipes with ratings and reviews. Blue Cheese And Bacon Soup, Blue Cheese Stuffed Mushrooms, Caramelized Onions, Blue Cheese And Wild… Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup.

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. Oyster Mushroom Soup with P… Wild Mushroom Soup Recipe - Paleo & Gluten Free Confessions of an Overworked Mom. You can cook Blue Mushroom Soup using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Blue Mushroom Soup

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

From savory Creamy Mushroom Soup to brothy Mushroom-Beef Noodle Soup, there is plenty of inspiration to help fight off winter blues. French Onion Soup with Portobello Cheese "Toast". Rustic mushrooms soup, czech forest mushrooms, fresh collect in Dried white mushrooms on burlap. Vegan lenten mushroom soup in a blue plate and slices of rye.

Blue Mushroom Soup instructions

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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