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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 1 (10 1/2 oz.) can condensed cream of mushroom soup
- 1 (10 1/2 oz.) can condensed cream of chicken soup
- 1 c. milk
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
- 1 (3 oz.) can sliced mushrooms, drained
- 6 hard-cooked eggs, sliced
- 1/4 tsp. dill weed
- 1/4 c. Sauterne
Method
- Blend mushroom soup, chicken soup and milk in saucepan. Combine cornstarch and water.
- Add to soup mixture.
- Bring to boiling and cook 3 minutes, stirring constantly.
- Stir in mushrooms, eggs and dill weed.
- Heat through.
- Just before serving, stir in Sauterne.
- Heat, but do not boil.
- Serve over toasted English muffins.
- Garnish with parsley.
- Makes 6 servings.
