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Basil Cooler/Cream of Mushroom Soup 2 1/2 cups fresh mushrooms, chopped

Ingredients

1 pound fresh mushrooms, chopped

6 potatoes, peeled and cubed

2 tablespoons minced onion

1 tablespoon dried parsley

1 teaspoon dried oregano

1/4 teaspoon salt

1 tablespoon ground black pepper

4 ounces grated Parmesan cheese

Directions

In a large stockpot, cook mushrooms, stirring, until browned, about 20 minutes.

Remove from pot with a slotted spoon and place mushrooms in a medium mixing bowl to cool. Drain and cool.

Remove wine from mushrooms and return to pot, stirring; cook over medium heat until almost brown. Stir in mushrooms, scraping with spoon. Reserve 1/4 cup for garnish breads. Serve warm. Garnish with Parmesan cheese if desired.