| Level: | Easy |
| Total: | 23 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 8 min |
| Yield: | 6 servings |
Ingredients
- 2 cups white wine (recommended: Chardonnay)
- 1-ounce package dried wild mushrooms mixed variety (recommended: Ready Pac*)
- 1 (10 3/4-ounce) can condensed cream of mushroom soup (recommended: Campbell’s)
- 1 teaspoon dried tarragon
- 1 (8-ounce) package cream cheese, cut into cubes
- 1/2 cup sour cream
- 1 cup shredded mozzarella
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Crusty bread or crostini, for serving
Instructions
- In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency.
- In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini.
- *Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 356 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 66 mg |
| Sodium | 670 mg |
Reviews
I’m always looking for ways to dress up staples like canned cream of mushroom soup. I made this awhile ago and it was delicious. Making it again today. It’s quick and easy and it has a refined taste which is surprising for something containing canned condensed soup. People always give Sandra Lee crap, but she’s come up with some great ideas.
This was my first experience with using dried mushrooms and white wine and it was delicious! I toasted a loaf of French bread, which complimented the dip well. This would be a unique but huge hit at a party.