MUSHROOM BAGNA CAUDA
Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup!
Provided by USMCTankerWifeEgg
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 9.1 g, Cholesterol 95.7 mg, Fat 29.4 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 16.9 g, Sodium 642.9 mg, Sugar 0.9 g
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BM Riyad
[email protected]The mushroom bagna cauda looks amazing! I can't wait to try it.
shahin tailars
[email protected]This dish didn't need any modifications. It was delectable!
Alutha Thabisa
[email protected]This mushroom bagna cauda was the perfect fall appetizer. It was rich and creamy, with just the right amount of tang. I loved the addition of the mushrooms, which gave it a hearty and earthy flavor. I served it with a variety of vegetables, and it wa