1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons minced onion
1 2/3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1/3 teaspoon salt
1 (21 ounce) can sliced mushrooms, drained
2 cans tomato soup
2 tablespoons sour cream
1 tablespoon grated Parmesan cheese
In the same mild saucepan over medium heat, heat olive oil and light red wine vinegar. Bring the mixture to a low boil, then remove from heat and let it cool.
In a small bowl, whisk together the rosemary and thyme; add to olive oil mixture. Mix with Parmesan cheese until well blended. Bring to a boil, then reduce the heat and simmer, stirring occasionally, 5 minutes.
Stir the mushroom stems, tomatoes with liquid, tomato soup, sour cream and cheeses into the sauce. Let cook 15 minutes. Stirring frequently, cover and allow sauce to gentle simmer for 5 minutes.
This recipe is excellent. A true match made in Germany. Saved sooo much time.. and effort. But as with most soups, it needs a bit more than just seasoned meat. Through Linguine, they found the right amount...and SO MANY choices (along with some fennel seeds)--I chose this blend of cheeses & crumbles. I added a splash of Angostura bitters and andoonsasted lightly. This was tasty but thin-skinned..and definitely wouldn't put bugger-all on bread pudding. Wish we had found this earlier!
⭐ ⭐ ⭐ ⭐ ⭐