1 1/2 pounds mushrooms, sliced
1 tablespoon butter
3 big carrots, peeled and cubed
1 onion, diced
1 (8-oz) package cream cheese, cubed
3 cups milk
1 cup water
1 cup vegetable oil
1 teaspoon dried basil
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
In a large pot, combine butter, carrots and onion and saute until tender.
In a large bowl, combine cream cheese, milk and water. Stir until smooth. Stir in basil and salt and pepper to taste. Adjust seasonings to taste.