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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 Use Food to Elevate Your Mood.

For the most part, people have been taught to believe that “comfort” foods are bad for the body and must be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this is true. Other times, though, comfort foods can be altogether healthy and it’s good for you to eat them. Some foods actually do boost your mood when you eat them. When you feel a little down and are in need of an emotional pick-me-up, test out a few of these.

If you wish to overcome depression, you should eat some cold water fish. Herring, trout, tuna, wild salmon, and mackerel are all high in omega-3 fats and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s the truth: eating tuna fish sandwiches can truly help you overcome your depression.

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these hints instead.

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

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