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The ingredients needed to cook Creamy Mushroom and Potato Soup:
- Take sliced baby portobello mushrooms
- Use butter
- Get a/p flour
- You need dry white wine
- You need chicken stock
- Prepare Salt & pepper
- Take dried thyme
- Prepare dried oregano
- Use ground nutmeg
- Prepare granulated garlic
- Prepare milk
- Prepare @ 3 cups Leftover Sage augratin potatoes
- You need Topping like bacon, cheese or green onions
Instructions to make Creamy Mushroom and Potato Soup:
- Melt butter in large sauce pan over medium high heat and add sliced mushrooms stirring to start cooking.
- After mushrooms start to cook down add in the wine and cook about 5 minutes. Add in the spices and salt & pepper stirring to combine.
- Sprinkle with flour and stir to combine. Cook 2-3 minutes. Add in chicken stock stirring to combine.
- Add in milk stirring to combine.
- Add in leftover potatoes stirring to break up.
- Let simmer 15 to 20 minutes to heat through. Take immersion blender and blend to make creamy.
- Ready to eat! Topped with crumbled bacon.
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