Mushroom Soup

You won't believe this recipe, filled with homemade flavor, is made from canned soups. It's good with the sherry, but we liked it even more without it.

Ingredients:

1/2     - cup unsalted butter

2        - (8-ounce) packages fresh mushrooms, sterns removed

1        - large onion, sliced

2        - (19 3/4-ounce) can cream of mushroom soup, undiluted

2        - (10 1/2-ounce) can beef consommé, undiluted

1/4     - cup dry sherry (optional)

Procedure:

Step 1

- Melt butter in a large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until onions are tender, stirring often.

Step 2

- Stir in mushroom soup and remaining ingredients, stirring often.

Step 3

- Bring to boil; reduce heat, and simmer 25 minutes.

Yield: - 8 cups

Chocolate Mousse Parfait

Courtesy image of flickr.com

Ingredients:

1       - cup (6-ounce) milk chocolate morsels
1/4    - cup (6 ounces) milk chocolate morsels
2       - tablespoons water
2       - teaspoons vanilla extract
1 1/2 - cups whipping cream, whipped
1       - cup vanilla wafers, crushed


Procedure:

Step 1
- Combine first 3 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Cool.

Step 2 
- Stir in vanilla, and gently fold in whipped cream

Step 3
- Layer mousse and vanilla wafer crumbs evenly into 6 (4-ounce) parfait glasses. Cover.

Step 4
- Freeze at least 1 hour or up to 2 days. Let stand 10 minutes to 15 inutes before serving.

Yield: 6 servings.


NOTE:
For an easier dessert prepare first two steps as directed; chill. Serve with your favorite cookie.

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 190