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Rosemary Mushroom Soup

Name: Rosemary Mushroom Soup
Prep time: 15 min
Total time: 15 min
Yield: 3 servings.
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

3 servings

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

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

1 cup: 335 calories, 28g fat (16g saturated fat), 85mg cholesterol, 909mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 5g protein.

Rosemary Mushroom Soup

Ingredients

Directions

Nutrition Facts

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