Cream Sauce

Cream Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 179.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 batch sauce, 1 1/2 cups

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Flavoring Option
  • Seasoning Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut

Liquid - Use 1 Item

  • cup water, plus 2 tablespoons dry sherry
  • ½ cup water
  • ½ cup milk
  • ½ cup light cream, or half and half

Flavoring - Use 1 Item

  • ½ cup Swiss cheese, shredded
  • ½ cup sour cream, Shortcut
  • ½ cup mushrooms, canned or cooked, sliced
  • 2 tablespoons fresh parsley, chopped

Seasoning - Use 1 Item

  • 2 tablespoons Parmesan cheese, grated
  • teaspoon paprika
  • 2 teaspoons fresh chives, chopped
  • ¼ teaspoon dried tarragon, crushed

Instructions
 

  • In a 2 quart saucepan, add all ingredients and stir together, place on medium heat, stir often until heated through.
  • Serve over vegetables, enjoy.

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