Rosemary-Mushroom Soup

This recipe saves time by using canned cream of mushroom soup as the base. Fresh mushrooms and garlic are cooked in butter, and cream is used for richness. Paprika and rosemary add flavor, and chives are sprinkled on top.

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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 or light cream
• 1 tablespoon minced fresh rosemary OR  1 teaspoon crushed dried rosemary  
• 1/2 teaspoon paprika  
• 2 tablespoons minced chives

Method

In a large saucepan, saute the mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat thru but do not boil. Sprinkle servings with minced chives.

Notes:

Number of servings: 3

Submitted By: mskimkan
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