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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 Stamina Raising Snack foods.

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If you are not hypersensitive to nuts, try having some almonds! As an all-in-one energy booster, almonds offer you many health benefits. These kinds of nuts possess quite a lot of vitamins E, B2, and manganese. Tryptophan, an enzyme also present in turkey which induces drowsiness, is available in almonds. But whenever you eat almonds, you do not feel like you need to sleep a while. Rather they will simply help your muscles and gastrointestinal system relax while also helping you feel less stressed out. From time to time eating almonds could even be a mood increaser!

You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

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 do it.

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