Recipe - Mushroom Mornay Sauce

1 Can condensed Cream of
Mushroom Soup
Three fourths cup Milk
One fourth teaspoon Dry mustard
1 Egg
One half cup Shredded Swiss cheese (2 oz)
1 tablespoon Grated Parmesan cheese
Desired hot cooked
vegetables

In 1 1/2quart saucepan, stir soup; stir in milk and mustard until smooth.
Over medium heat, heat through, stirring occasionally. In small cup,
lightly beat egg. Stir some hot soup mixture into beaten egg. Stir egg
mixture back into soup in saucepan. Over low heat, cook until mixture
thickens, stirring constantly. DO NOT BOIL! Remove from heat. Stir in Swiss
and Parmesan. Cook until cheese melts. Serve over vegetables. Makes about 2
cups sauce.

Posted to MMRecipes Digest V3 #278

Date: Thu, 10 Oct 1996 10:16:57 +0000

From: ray.watson@ukonline.co.uk