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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 Why Are Apples So Beneficial For Your Health.

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According to another study, apples can also have good results on your brain. This study revealed that the ingredients in apples are able to help keep your brain cells from deteriorating as we age. Meaning that by eating apples you are able to decrease the risk of getting Alzheimer’s.

And now you understand why people tell you that you should eat an apple every day. One thing you should realize is that we only mentioned a handful of the benefits of eating apples. In the event you look and ask around, you are going to come to see that the benefits can appear limitless. When you go shopping again, be sure to pick up quite a few apples, their in the produce isle. These apples can lead to helping you to live a longer and healthier life.

We hope you got benefit from reading it, now let’s go back to blue mushroom soup recipe. You can cook blue mushroom soup using 13 ingredients and 9 steps. Here is how you achieve that.

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