Yield: 12 servings
|1 pounds||Carrots, sliced|
|1 pounds||Onions, sliced|
|10 cans||Cream of chicken soup|
|½ cup||Sour cream|
|¼ cup||Dry white wine|
%%%%% CREAM SAUCE %%%%%
Cook carrots and onions until almost cooked through. Add celery and continue cooking for about 5-10 minutes. Drain well. In saucepan, combine soup, butter, cream and wine and slowly heat. When sauce is steaming hot, pour over drained vegetables and sprinkle with parsley.
Origin: Homestyle, Canadian Classics. Ladies of the Royal Purple.
Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 08-16-95