Mushroom Soup is such a versatile meal. You can eat it alone, pour it over chicken or pork and rice, use it in a pasta. This Mushroom Soup recipe is a great alternative to the canned version so you can prep and freeze.
1 Medium Sweet Onion (finely chopped)
10 Mushrooms (finely chopped)
2 Chicken Bullion Cubes
2 Cups Milk 1%
2 Cups Water
¼ Cup Shredded Parmesan
2 TBSP Butter
1 TBSP Garlic Salt
1 TBSP Oregano
1 TBSP Parsley
Saute butter and onion in a pot until onions are soft. Add mushrooms and simmer on low with the lid on. In a separate pot or measuring cup add bullion cubes and water. Heat on the stove or in the microwave until dissolved. Add the bullion broth to mushrooms and onions Add Parmesan, oregano, parsley, and garlic salt. Stir and let simmer on low with the lid on for a few minutes. Add milk, stir, and let simmer on low for 5 minutes. Optional – Blend with hand blender for a smoother texture.
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