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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 Apples Can Have Massive Advantages For Your Health.

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While everyone understands that eating plenty of fruits and vegetables is a great way to make sure your body gets all the nutrition it needs, why are apples pushed so much? You will notice that the vitamins and minerals that you will get in apples can be extremely beneficial for your health.. A few of the major minerals you will come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. And you’ll even find vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.

In conclusion, I guess an apple a day really can keep the doctor away and now you recognize why. The advantages we covered are only a handful of of the benefits that eating apples can provide. If you look and ask around, you’ll come to see that the benefits can seem to be limitless. When you go shopping again, don’t forget to purchase a number of apples, their in the produce isle. These apples could end up helping you to live a longer and healthier life.

We hope you got insight from reading it, now let’s go back to blue mushroom soup recipe. To cook blue mushroom soup you only need 13 ingredients and 9 steps. Here is how you cook that.

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