Description Gluten Free Makes 2 Quarts: 6-8 servings Cook Time: 40 minutes Additions: 2 (14.5 oz.) cans chicken broth 1/3 cup diced celery 1 1/3 cups half & half (or milk) 1/4 to 1/2 cup sherry (optional – not cooking sherry) 1/2 teaspoon salt optional fresh-chopped parsley or chives (to garnish) To Prepare: Add soup mix, celery, and salt to chicken broth. Bring to boil. Cover, reduce heat & simmer for 20 minutes. Stir in half & half and sherry. Turn off heat and let rest 20 minutes. DO NOT BOIL Recipe Variations: Gourmet Light Use fat free half and half, reduced fat milk (2%), soy, or rice milk Use vegetable broth, rather than chicken broth Vegetarian Variations Use vegetable broth, rather than chicken broth Extra Hearty Add cubed chicken Prepare soup and use as a base for a baked beef stroganoff dish Crock-Pot Instructions Cooks in only 40 minutes. No crock pot necessary! Ingredients: Freeze-dried mushrooms, rice, dried vegetables, herbs & spices.
