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
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