Cream 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. Links to the Shortcuts are listed in the Recipe Notes section.
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
- ⅓ 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
- ⅛ 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.
Leave a Reply