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Blue Mushroom Soup
Blue Mushroom Soup

Before you jump to Blue Mushroom Soup recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Enjoying healthy foods makes all the difference in the way we feel. If we eat more healthy meals and a smaller amount of the bad ones we typically feel much better. A salad allows us to feel much better than a piece of pizza (physically at any rate). Selecting healthier food choices can be challenging when it’s snack time. You can spend numerous hours at the grocery store searching for the perfect snack foods to help you feel healthy. Why not try some of the following wholesome snacks the next time you need some extra energy?

If you are looking for a fast snack, you can’t go wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the early morning. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Make the modification from refined products just like white bread to the healthier whole grain options.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit 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 that.

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

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