Rosemary Mushroom Soup Recipe

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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

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Rosemary Mushroom Soup Recipe

Prep/Total Time: 15 min.

Yield: 3 Servings

15 15

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. Yield: 3 servings.

Nutritional Facts 1 serving (1 cup) equals 335 calories, 28 g fat (16 g saturated fat), 85 mg cholesterol, 909 mg sodium, 13 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Rosemary Mushroom Soup in Taste of Home April/May 2000, p41