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