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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 Turn to Food to Boost Your Mood.

A lot of us have been taught to believe that comfort foods are not good and are to be avoided. At times, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods may be super nourishing and good for you. There are some foods that actually can improve your moods when you eat them. If you seem to be a little bit down and you need an emotional pick me up, try a number of these.

Your mood could actually be helped by green tea. You were simply expecting to read that, weren’t you? Green tea is loaded with a certain amino acid called L-theanine. Studies show that this specific amino acid can essentially stimulate brain waves. This will improve your brain’s concentration while simultaneously calming the rest of your body. You knew that green tea helps you become better. Now you know that green tea can elevate your mood as well!

So you see, you don’t have to turn to junk food or foods that are not good for you just so to feel better! Try a few of these instead!

We hope you got benefit 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 do that.

The ingredients needed to cook Blue Mushroom Soup:
  1. Get 4 T. Butter
  2. Get 1 med. Onion, minced
  3. Get 4 lg. Garlic cloves, minced
  4. Take 1.5 lb. Mushrooms, sliced
  5. Prepare 1 T. Worcestershire sauce
  6. Provide 1/4 c. Flour
  7. Get 1 tsp. Salt
  8. Prepare 1 tsp. Pepper
  9. Take 1 tsp. Thyme
  10. Get 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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