2 tablespoons olive oil
2 small yellow onions, halved
1 green bell pepper, halved
1 large carrot, halved
2 cups fresh mushrooms, sliced
2 large currants
6 eggs
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1 cup milk
1 1/2 cups fresh white wine
1 cup sour cream
1/4 cup Italian seasoning
1 teaspoon ground black pepper
Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper; saute for 5 minutes. Add carrots; cook for 5 minutes. Add mushrooms; cook for 5 minutes. Stir in currants and eggs. Cook for 3 minutes; stir in salt and pepper. Cook for 3 to 4 minutes or until vegetables are tender. Add wine, cream cheese, cream of mushroom soup mix, Worcestershire sauce, Parmesan cheese, celery salt and pepper. Bring to a slow boil, stirring constantly, until the mixture thickens. Remove from heat and stir into the egg salad.
⭐ ⭐ ⭐ ⭐ ⭐