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“A simple and elegant cheese soup. This year I served it with my Easter ham. I got this fabulous recipe from my mother-in-law who served it for Christmas Eve dinner. It is a lovely company soup-- rich and creamy with a nice apricot color, which looks great with the dark portobellos scattered on top. Definitely a "lick the bowl" type of soup (if no-one's looking, of course!). Great as leftovers, but not so good to freeze b/c of the cream.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute veggies in butter.
  2. Put into a large pot.
  3. Saute portobello separately, set aside, and add at the very end.
  4. Add broth and Tabasco sauce to pot and simmer for 5 minutes.
  5. Add canned soup, cheese, and sour cream and simmer 10 minutes.
  6. Add sauted portobellos and allow to heat through.

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