Mushroom Mornay Sauce

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Title: Mushroom Mornay Sauce
Categories: Sauces
Yield: 16 Servings

1 Can condensed Cream of
-Mushroom Soup
3/4 c Milk
1/4 ts Dry mustard
1 Egg
1/2 c Shredded Swiss cheese (2 oz)
1 tb Grated Parmesan cheese

Desired hot cooked vegetables

In 1 1/2-quart saucepan, stir soup; stir in milk and
mustard until smooth. Over medium heat, heat through,
stirring occasionally.
In small cup, lightly beat egg. Stir some hot soup
mixture into beaten egg. Stir egg mixture back into
soup in saucepan.
Over low heat, cook until mixture thickens, stirring
constantly. DO NOT BOIL! Remove from heat. Stir in
Swiss and Parmesan. Cook until cheese melts. Serve
over vegetables. Makes about 2 cups sauce.

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