Description
A tasty staple to have on hand for every potluck dish, or on its own
Ingredients
Scale
- 2 Tbsp olive oil
- 2 Tbsp butter
- 24–30 ounces of mixed mushrooms, chopped
- 1 onion, grated
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- fresh nutmeg
- 4 cups liquid (at least 2 cups broth, and the rest wine and water)
- 4–6 Tbsp cornstarch
- cream – for every 12 ounces, add 1/2 to 1 cup cream (or milk substitute), depending on how rich or thick you want it
Instructions
- In a large pan, heat olive oil and butter. Sauté mushrooms with onion and garlic until tender.
- Add salt and pepper. Grate in some fresh nutmeg. Add liquid, allow to simmer for 5 minutes.
- Stir corn starch into a small amount of water. Add to soup and simmer until thickened.
- This is the time to freeze soup in can-sized portions *
- When ready to use, add cream
Notes
* purchased cans of cream of mushroom soup are about 10 ounces, so 1 1/2 cups in a zip freezer bag is the perfect amount to swap out
- Prep Time: 15 minutes
- Cook Time: 20 minutes
