This delightfully creamy mushroom soup offers an inviting touch to everyday meals with elegant vodka sauce as an ingredient.
- 1 can (14.5 fluid ounces) chicken or vegetable broth
- 1 container (15 ounces) BUITONI Refrigerated Vodka Sauce
- 1 cup half-and-half
- 2 cups (6 ounces) sliced mushrooms
- 2 tablespoons thinly sliced fresh basil leaves
COMBINE broth, sauce and half-and-half in medium saucepan. Cook over medium-high heat. When soup begins to simmer, add mushrooms; cook, stirring occasionally, for 5 minutes. Stir in basil.
Tip: For a lighter version, use 1 cup whole milk in place of half-and-half.