Here is another recipe from Sandy’s archives. I tried this recipe in December and was very pleased with the results. This is a great soup to start a Mexican meal, or to serve for lunch.
Blend the mushroom soup and green chili in a blender. Add the milk, half and half, and continue to blend until creamy. Add the remaining seasonings and heat in a pot over medium heat to boiling stage. Transfer to serving dishes and garnish with cilantro. Serve hot.
For a unique presentation, serve this soup in a hollowed out bread round as illustrated. Save the remains from the hollowed out bread round to use as bread crumbs in other dishes.
- 1 can cream of mushroom soup
- 1 large can Ortega diced green chili
- 1 cup milk
- 1 cup half and half
- 1 dash nutmeg
- 1 dash cayenne pepper
- 1 sprig cilantro for garnish
Blend the mushroom soup and green chili in a blender. Add the milk, half and half, and continue to blend until creamy. Add the remaining seasonings and heat in a pot over medium heat to boiling stage. Transfer to serving dishes and garnish with cilantro. Serve hot.
For a unique presentation, serve this soup in a hollowed out bread round as illustrated. Save the remains from the hollowed out bread round to use as bread crumbs in other dishes.
- Yields: 3 servings
- Preparation Time: 15 minutes