Easy cream soup sauces

Yield: 2 Cups

Measure Ingredient
\N \N 1 10 Oz CAN CREAM SOUP
\N \N CHICKEN, MUSHROOM,
\N \N CELERY OR NACHO CHEESE
\N \N 2 Tb MILK
½ cup SOUR CREAM
\N \N 1 Tb WHITE WINE
1 teaspoon HERBS, YOUR CHOICE
\N \N THYME, BASIL, TARRAGON,
\N \N OR OREGANO
\N \N PARSLEY TO GARNISH

STIR SOUP INTO 4 c GLASS MEASURE. STIR IN MILK AND SOUR CREAM THEN ADD WINE AND HERB. MIX WELL. COVER WITH VENTED PLASTIC WRAP AND M.W.

ON HIGH FOR 4-½ TO 5 MINUTES OR UNTIL HOT. STIRRING TWICE. STIR BEFORE SERVING.

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