Mushroom Bagna Cauda
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"Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup!"
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 45 Minutes
- Ready In:
- 1 Hour
- Servings:
- 6
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INGREDIENTS:
- 1 tablespoon butter
- 1 (2 ounce) can anchovy fillets, drained
- 8 cloves garlic, minced
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup whipping cream
- 2 cups half and half
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DIRECTIONS:
- Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.
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