The Creamy Dairy Mushroom Soup You Can Make Now and Freeze
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1 red onion, diced
- 5 garlic cloves, crushed
- 16 oz white mushrooms, chopped
- 8 oz portobello mushrooms, chopped
- 2 Tbsp mushroom soup mix
- ½ cups heavy cream
- 2 cups milk
- 1 ¼ cups milk mixed with 4 Tbsp cornstarch
- Salt, to taste
- Pinch white pepper
- Pinch nutmeg
- 8 oz Parmesan cheese, grated
- 1 small handful of chopped fresh basil (optional)
- In a large pot, melt butter with oil. Add onion and garlic and saute for 2 minutes.
- Add mushrooms and saute for 5 minutes. Add mushroom soup mix and stir well.
- Add the cream and 2 cups milk and bring almost to a boil (but not a boil.) Season with pepper, nutmeg and basil.
- Blend soup using an immersion blender or blender.
- Stir in milk/cornstarch mixture. Add parmesan cheese and cook for an additional 2 minutes.
Recipe by Between Carpools at https://betweencarpools.com/the-creamy-dairy-mushroom-soup-you-can-make-now-and-freeze/
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