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!

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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Nutrition Facts

320.63 calories; 6.4 g protein; 9.08 g carbohydrates; 29.41 g fat; 95.65 mg cholesterol; 642.86 mg sodium.Full Nutrition


Reviews (2)

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Most helpful positive review

foodie94
03/05/2010
My family makes this recipe for holidays & they love it. I don't care for the cream of mushroom taste so I made it w/ all half & half. Everyone loves it even more now.
(10)

Most helpful critical review

foodie94
03/05/2010
My family makes this recipe for holidays & they love it. I don't care for the cream of mushroom taste so I made it w/ all half & half. Everyone loves it even more now.
(10)
2 Ratings
  • 4 Rating Star 2
foodie94
03/05/2010
My family makes this recipe for holidays & they love it. I don't care for the cream of mushroom taste so I made it w/ all half & half. Everyone loves it even more now.
(10)
Liz Dalton 'Lizzie'
03/31/2017
This was a great tasting dip! The anchovy was a little strong tasting and I will use half next time. Will make again and the possibilities for dipping items is endless.