Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, blue mushroom soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Blue Mushroom Soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Blue Mushroom Soup is something that I’ve loved my whole life.

Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup. These rich mushroom soup recipes are easy to make at home. Mushroom soup recipe - Simple, easy, delicious and healthy mushroom soup recipe with step by step photos. I made this few months ago for a weekend brunch along with garlic cheese toast and.

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

The ingredients needed to make Blue Mushroom Soup:

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

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Instructions 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

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