2 cps Heavy Cream
1 cp Whole Milk
1 tsp basil
1 Tbsp Mushroom powder
¼ tsp nutmeg
2 Tbsp Shallot
2 tsp garlic paste
1 tsp oil
1 Tbsp butter
1 tsp Xantham gum
Step 1Place a dry fry pan, over medium/ high heat to preheat.
Step 2Add your clean and prepared mushrooms to the pan.
Step 3Sauté until the moisture has evaporated and the mushrooms being to brown. Then set aside for later.
Step 4Over medium/ low heat add oil, shallot, garlic and a pinch of salt to your pan.
Step 5Cook until fragrant. Slowly stir in your heavy cream.
Step 6While stirring add basil, mushroom powder, nutmeg and 1/2 tsp of pepper.
Step 7Allow the mixture to reach a low simmer.
Step 8Combine xantham gum and butter to a smooth paste.
Step 9Whisk the mixture into your simmering cream. Once combine, remove from the heat.
Step 10Whisk in the whole milk.
Step 11Finally return the mushrooms to your pan.
Step 12Taste and adjust the seasoning to your preference.
Step 13Serve warm or portion, cool and freeze for creamy soup any time