- 2 tablespoons butter or margarine
- 1/2 cup finely chopped onion
- 2 (4.5 ounce) jars Green Giant® Sliced Mushrooms, drained
- 1/2 cup cream sherry or chicken broth
- 3 cups chicken broth
- 1 (5 ounce) container garlic and herb soft spreadable cheese
- 2 cups half-and-half or milk
- 1 cup Hungry Jack® Mashed Potato Flakes
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Chopped fresh chives (optional)
- Garlic croutons (optional)
- Melt butter in large saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until tender.
- Increase heat to high. Add mushrooms and sherry; cook and stir 3 to 5 minutes or until liquid is reduced by half.
- Stir in broth; bring to a boil. Add cheese, half-and-half, potato flakes, salt and pepper; cook and stir just until cheese is melted and mixture is thoroughly heated, reducing heat if necessary. DO NOT BOIL. Garnish each serving with chives or croutons.