Ingredients
- 1 can (10 3/4 ounce) condensed cream of chicken soup, undiluted
- 2 (3 2/3 ounce each) cans mussels, smoked (drained and mashed with a fork into a paste)
- 1 tomato, peeled (seeded and chopped)
- 1 1/2 cups milk
- 1 1/2 cups water
- 1/2 teaspoon dried herbs (mixed thyme, marjoram, oregano, etc.)
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 2 tablespoons dry sherry ( not cooking sherry)
- 1 pinch sugar
- Salt and pepper, to taste
How to Make
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Step 1: In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
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Step 2: Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
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Step 3: Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
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Step 4: Serve in bowls with slices of crusty bread.
We hope you enjoy this recipe!
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