8 ounce Baby Bella
8 ounce white mushrooms
3 medium red potatoes
4 tablespoons butter
3 tablespoons garlic oil
3 tablespoons cream cheese
2 32 ounce vegetable cooking stock
1/4 teaspoon black pepper
1/2 teaspoon ground sage
1 teaspoon ground oregano
1/2 teaspoon celery salt
1 teaspoon thyme
1 1/2 teaspoon salt
1 teaspoon basil
2 ounce cold water
2 tablespoon gluten-free flour blend
Wash mushrooms, pat dry with paper towel, and cut in half vertically and then finish cutting into pieces horizontally.
In a large deep cooking pan melt 2 tablespoons butter and 1 tablespoon garlic oil on low-medium. Don't melt butter on too high of heat or it will burn.
Add mushrooms to the pan once butter is melted. Cook on medium-high for 10 minutes. Place mushrooms in bowl and set aside.
Peel, wash and cut potatoes into small cubes.
In the same pan the mushrooms were cooking in; add potatoes, both broths, 2 tablespoons butter, 2 tablespoons garlic oil, cream cheese and all seasonings listed. Do not add the mushrooms yet.
Boil for 15 minutes.
Scoop 2 cups cooked potato, 1 tablespoon broth and puréed in blender.
Add puréed potatoes to soup and stir until fully combined.
Whisk 2 ounce cold water with 2 tablespoon gluten-free flour blend. Add to soup and stir on medium until soup thickens.
Stir in mushrooms.
Cover and let simmer for 15 minutes.
Take off heat and let cool for 10 minutes. Stir before serving.
Below are some visuals to help you along your cooking adventure. In the last set of pictures are some suggestions I have shown to use this recipe other than a soup. There are so many possibilities!