Holiday Mushroom Soup From Southern Living Holiday Meals 1982 Rich and creamy mushroom soup topped with Parmesan cheese and toasted almonds. Perfect for a first course.
4 medium onions, minced 2 cloves garlic, minced 1/4 cup butter 2 pounds fresh mushrooms, coarsely chopped 2 cups whipping cream 2 cups beef broth 1 cup freshly grated Parmesan cheese (no green can!) 1 cup sliced almonds, toasted Chopped fresh parsley
Saute onion and garlic in butter in a Dutch oven over medium heat until onion is tender. Add mushrooms; cook over low heat 10 minutes until tender. Gradually add cream and broth; continue to cook until thoroughly heated. Do not boil. Sprinkle each serving with cheese, almonds and parsley. Yield: 2 1/2 quarts