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.
