Blue Mushroom Soup. Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup. We took every measure to max out the mushroom factor in this soup, then added blue cheese toasts for a salty. Mushroom soup is simply soup made with mushrooms.

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Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, blue mushroom soup. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Blue Mushroom Soup is one of the most popular of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It is appreciated by millions daily. Blue Mushroom Soup is something which I've loved my entire life. They are fine and they look wonderful.

Mushrooms cooked with thyme, garlic, and sherry, then blended into a flavorful soup. We took every measure to max out the mushroom factor in this soup, then added blue cheese toasts for a salty. Mushroom soup is simply soup made with mushrooms.

To get started with this particular recipe, we have to prepare a few ingredients. 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:

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

I've made it a few times now. Each time I've added a little sherry. Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread.

Steps to make Blue Mushroom Soup:

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..
Add mushrooms, Worcestershire, and seasonings. Cook, stirring occasionally, 10-12 minutes.
Sprinkle in the flour and stir to coat the mushrooms. Cook 2 more minutes, stirring..
Stir in the sherry. Cook, stirring frequently and scraping brown bits from bottom of pan, until liquid reduces about half (about 5 minutes)..
Add the stock and cook 20 minutes..
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..
Add the cream, blue cheese, and nutmeg and stir until incorporated and cheese is melted..
Remove from heat and serve. Enjoy!.
* Makes about 10 appetizer-size servings; 5-6 meal-size servings.

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