Without Fail preparing recipe Creamy Mushroom Spinach Kielbasa Soup with 9 ingredients and 3 stages of easy cooking, which is easy and delicious.
Without fail cooking ultimate Creamy Mushroom Spinach Kielbasa Soup easy, delicious, practical.
Hi all, at this time you can prepare recipe Creamy Mushroom Spinach Kielbasa Soup with 9 ingredients and 3 steps. Next this is how to make it, please carefully carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 3 stages of easy cooking Creamy Mushroom Spinach Kielbasa Soup.
Ingredients for Creamy Mushroom Spinach Kielbasa Soup
Prepare 24 ounces : Baby Bella Mushrooms.
Prepare 16 ounces : Organic Spinach.
Needed 2 : - Quarts of Imagine Organic Low Sodium Chicken Broth.
Prepare 6 : - Tablespoons Cabot unsalted Butter.
Needed 12 ounces : Leidys uncured smoked Kielbasa.
Needed Pint : Heavy Cream.
Needed 1/4 cup : Flour.
Prepare 1 : - teaspoon Organic Basil.
Needed 1 : - teaspoon Organic Oregano.
If all main ingredients Creamy Mushroom Spinach Kielbasa Soup it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Stages Cooking Creamy Mushroom Spinach Kielbasa Soup
Wash fresh mushrooms and slice into 1/4” pieces. Next tear fresh spinach into smaller pieces and wash in a spin colander to ensure removal of water. You will need to have two quarts of Organic chicken broth for this recipe..
Take out the Leidys kielbasa out of the package and chop into quarters. Sauté mushrooms on low heat in six tablespoons of butter until the moisture is cooked out and they are browned giving off a very fragrant aroma. Then add your kielbasa to the pan..
Add spinach, two cloves of minced garlic, 1 Teaspoon dried basil, 1 Teaspoon of dried organic oregano and two quarts of chicken broth to the pot. Turn up the heat to medium to boil. Simmer for ten minutes while this is at a simmer mix 1/4 cup of flour to a pint of heavy cream whisk until mixed. Add the cream mixture to the pot of hot broth stirring until mixed. Return to a boil for ten minutes and stir continuously. Return heat to low and simmer for another fifteen minutes..
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