- 1 tablespoon butter
- 1 (2 ounce) can anchovy fillets, drained
- 8 cloves garlic, minced
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup whipping cream
- 2 cups half and half
- 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.