The Creamy Dairy Mushroom Soup You Can Make Now and Freeze
 
Ingredients
  • 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)
Instructions
  1. In a large pot, melt butter with oil. Add onion and garlic and saute for 2 minutes.
  2. Add mushrooms and saute for 5 minutes. Add mushroom soup mix and stir well.
  3. Add the cream and 2 cups milk and bring almost to a boil (but not a boil.) Season with pepper, nutmeg and basil.
  4. Blend soup using an immersion blender or blender.
  5. 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/