Try this Sherry Cream Sauce recipe, or contribute your own.
Suggest a better descriptionScald heavy cream. Melt butter in skillet. Add lemon juice to salt, pepper, and flour, then enough chicken soup to make flour mixture liquid. Stir into butter, add rest of soup, and cook over medium low heat until sauce thickens. Add sherry and heavy cream. Wonderful over mushrooms or other vegetables as a 2-crust vegetable pie. Bake at 425 for 10 minutes, then 350 for 20 minutes.
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Serving Size: 1 Serving (273g) | ||
Recipe Makes: 4 | ||
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Calories: 574 | ||
Calories from Fat: 420 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 28.7g | 144 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 146.1mg | 45 % | |
Sodium 361.5mg | 12 % | |
Potassium 262.7mg | 7 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 25.1g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 574
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