Golden Mushroom Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- Vegetable Option
- 1 can condensed golden mushroom soup, (10½ oz / 298 g)
- Liquid Option
- Seasoning Option
OPTIONS
Vegetable - Use 1 Item
- 2 tablespoons shallots, diced
- 2 tablespoons spring onion, sliced
- ¼ cup onion, diced
- ⅓ cup green bell pepper, diced
Liquid - Use 1 Item
- ¼ cup dry red wine, plus ⅓ cup water
- ¼ cup dry white wine, plus ⅓ cup water
- ¼ cup dry sherry, plus ⅓ cup water
- ½ cup milk
Seasoning - Use 1 Item
- 1 tablespoon fresh parsley, chopped
- ⅛ teaspoon dried basil, crushed, plus 2 tablespoons diced tomato
- ⅛ teaspoon dried thyme, crushed
- 1 tablespoon fresh chives, chopped
Instructions
- In a 2 quart saucepan on medium heat, melt the butter then cook the Vegetable Option until it is tender.
- To the saucepan, stir in the soup, then the Liquid and Seasoning Options. Bring to a boil, stirring constantly.
- Remove from heat, use over beef, lamb, or meatloaf. Enjoy.
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