| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Swiss |
Sauces |
16 |
Servings |
INGREDIENTS
| 1 |
|
Can condensed Cream of Mushroom Soup |
| 3/4 |
c |
Milk |
| 1/4 |
ts |
Dry mustard |
| 1 |
|
Egg |
| 1/2 |
c |
Shredded Swiss cheese (2 oz) |
| 1 |
tb |
Grated Parmesan cheese |
|
|
Desired hot cooked vegetables |
INSTRUCTIONS
In 1 1/2-quart saucepan, stir soup; stir in milk and mustard until smooth.
Over medium heat, heat through, stirring occasionally. In small cup,
lightly beat egg. Stir some hot soup mixture into beaten egg. Stir egg
mixture back into soup in saucepan. Over low heat, cook until mixture
thickens, stirring constantly. DO NOT BOIL! Remove from heat. Stir in Swiss
and Parmesan. Cook until cheese melts. Serve over vegetables. Makes about 2
cups sauce.
Posted to MM-Recipes Digest V3 #278
Date: Thu, 10 Oct 1996 10:16:57 +0000
From: ray.watson@ukonline.co.uk
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