GAZEBO CHEESE SOUP
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.
Provided by Frau Frau
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute veggies in butter.
- Put into a large pot.
- Saute portobello separately, set aside, and add at the very end.
- Add broth and Tabasco sauce to pot and simmer for 5 minutes.
- Add canned soup, cheese, and sour cream and simmer 10 minutes.
- Add sauted portobellos and allow to heat through.
Nutrition Facts : Calories 332.6, Fat 24.5, SaturatedFat 14, Cholesterol 63.8, Sodium 1646.9, Carbohydrate 16.3, Fiber 1.2, Sugar 6.9, Protein 12.2
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