It’s thick and creamy and it’ll be the perfect addition to all those dairy dinners ahead.
There is a restaurant in Israel called Alfredo, where they serve this soup in bread bowls. It’s that real, creamy dairy mushroom soup you always love to order at restaurants…but now you can enjoy it at home.
And, yes!
This freezes well so you can even make it now and freeze after blending in step 4.
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 cup heavy cream
- 2 cups milk
- salt, to taste
- pinch white pepper
- pinch nutmeg
- 1 small handful chopped fresh basil (optional)
- 1 ¼ cups milk mixed with 4 tbsp cornstarch
- 8 oz Parmesan cheese, grated
Instructions
- In a large pot, melt butter with oil. Add onion and garlic and sauté for 2 minutes.
- Add mushrooms and sauté 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 salt, 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.
Notes
This freezes well so you can even make it now and freeze after blending in step 4. Add milk/cornstarch mixture and cheese fresh.
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