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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
This recipe is:
Quick
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
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