ROSEMARY MUSHROOM SOUP
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
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 335 calories, Fat 28g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 909mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
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