El�gant Cream of Mushroom Soup

2 cans (11 oz. each) cream of mushroom soup (condensed) 1 cup half and half 1 cup milk 4 oz sour cream (1/2 cup) 1/2 of an 8 oz. jar processed cheese spread (1/2 cup) Dash cayenne pepper 8 oz. fresh mushrooms, sliced (3 cups) 2 T. white wine, optional

Mix soup, half and half, milk, sour cream, cheese spread and cayenne in large pan. Stir over low heat until cheese melts. Stir in mushrooms. Reduce heat to very low. Heat 20 to 30 minutes to blend flavors. Stir frequently. Don't boil. Just before serving, stir in wine if desired. Serves 6 Source: My Old Recipes

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