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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup! Ingredients:
1 tablespoon butter |
1 (2 ounce) can anchovy fillets, drained |
8 cloves garlic, minced |
1 (10 ounce) can condensed cream of mushroom soup |
1 cup whipping cream |
2 cups half and half |
Directions:
1. Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.
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