Blue Mushroom Soup
Blue Mushroom Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, blue mushroom soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Blue Mushroom Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Blue Mushroom Soup is something which I have loved my whole life. They’re fine and they look fantastic.

In large soup pot over medium heat, melt butter and stir in onions. Ladle into large bowls as a stand-alone supper or smaller portions for a flavour packed appetiser. The Uk weather might be unfathomably warm for the time of year right now, but it hasn't stopped me enjoying several bowls of nourishing soup this week.

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

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

I've made it a few times now. Each time I've added a little sherry. I also like to adapt this recipe to that of a favorite restaurant's mushroom curry soup. They serve it with a dollop of orange marmalade in the bottom of the bowl.

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

Pour the stock into a large soup pot and bring to a boil. Melt butter in a deep, heavy-bottomed pot over medium heat. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Increase the heat to high, add the button mushrooms, dried porcini mushrooms, stock and water and bring to a boil. Line a baking sheet with parchment paper.

So that is going to wrap this up for this exceptional food blue mushroom soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!