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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A simple and elegant cheese soup. This year I served it with my Easter ham. I got this fabulous recipe from my mother-in-law who served it for Christmas Eve dinner. It is a lovely company soup- rich and creamy with a nice apricot color, which looks great with the dark portobellos scattered on top. Definitely a lick the bowl type of soup (if no-one's looking, of course!). Great as leftovers, but not so good to freeze b/c of the cream. Ingredients:
4 tablespoons butter |
3 green onions, with green tops sliced |
2 grated carrots |
2 stalks celery, diced |
1 portabella mushroom cap, diced |
2 cans chicken broth |
2 cans cream of potato soup |
1 can cream of mushroom soup |
8 ounces velveeta cheese |
1/2 cup grated cheddar cheese |
1 cup sour cream |
3 dashes tabasco sauce |
Directions:
1. Saute veggies in butter.
2. Put into a large pot.
3. Saute portobello separately, set aside, and add at the very end.
4. Add broth and Tabasco sauce to pot and simmer for 5 minutes.
5. Add canned soup, cheese, and sour cream and simmer 10 minutes.
6. Add sauted portobellos and allow to heat through.
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