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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This recipe comes from an herb farm where I worked for 30 years. Although it starts with canned mushroom soup, it tastes rich and from scratch when it's done.—Sandra Burrows, Coventry, Connecticut Ingredients:
1 cup sliced fresh mushrooms |
2 garlic cloves, minced |
1/4 cup butter |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup half-and-half cream |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1/2 teaspoon paprika |
2 tablespoons minced chives |
Directions:
1. In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives. Yield: 3 servings.
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