LET'S EAT! My Yummy Cheese-Mushroom Soup Recipe

Fresh mushrooms, REAL butter, whipping cream and gobs of

cheese. You'd better believe this isn't a LITE RECIPE!

There is a small, quaint, tea-roomish little restaurant that has for

many years served a wonderful cheese-mushroom soup that is to-

die-for delicious. After yum-yumming over it for a couple of years,

I told my eldest daughter I felt that I could recreate it. So, we

went shopping and I bought the items I thought would do the job.

To our utter shock and delight, I was dead-on and we have been

yum-yumming it ever since!

CHEESE-MUSHROOM SOUP

3-4 regular sized cans of Campbell's cream of mushroom soup

1 lb. fresh mushrooms, washed, patted dry, and sliced

1 cube real butter, divided

24 oz. mild cheddar cheese, grated (no bag cheese)
1 pint whipping cream
16 to 32 ounces milk

Slice mushrooms and sauté until lightly browned in a skillet
using 3 oz. of the butter. Empty cream of mushroom soup into
a 4 qt. stainless steel pot and set aside. As water cooks out
of the mushrooms, carefully pour the WATER ONLY into the
pot with the cream of mushroom soup. Use the remaining
butter to continuing sautéing the mushrooms. (Occasionally
I’ve had to increase to 1 ½ cubes of butter.)

Meanwhile, add the whipping cream to the soup mixture
and warm it carefully, adding milk until it reaches your
desired consistency. When the mixture begins to bubble
a bit, reduce heat and begin adding the grated cheese.
Stir until cheese is thoroughly melted, adding milk as you
go to bring the soup back to your desired consistency.
(Adding the cheese will thicken it.) Add the sautéd
mushrooms and any juice remaining in the skillet.
Stir well, constantly, on medium-low heat to avoid
scorching until well-heated.

Serve with a salad and French bread.

10-12 generous servings