Sole In Mushroom Sauce Recipe
Ingredients
| Half and Half | 1/2 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Tarragon leaves | 1/4 Teaspoon, crushed | |
| 1 individual packet instant cream of mushroom soup | ||
| Butter/Margarine | 2 Tablespoon | |
| 4 sole fillets (1/4 lb. ea.) | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
In 2-cup glass measure, mix half 'n half, sherry and tarragon.
Heat at high1 minute.
Add instant soup mix to hot half 'n half mixture; stir well.
Place butter in 2-quart oblong baking dish and heat at high1 minute.
Place fillets in dish so that thickest portion of fillets is towards edge of dish.
Pour mushroom sauce over fish.
Heat at high1 minute.
Add instant soup mix to hot half 'n half mixture; stir well.
Place butter in 2-quart oblong baking dish and heat at high1 minute.
Place fillets in dish so that thickest portion of fillets is towards edge of dish.
Pour mushroom sauce over fish.
Chef
