Dilled Creamed Eggs - cooking recipe

Ingredients

1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (10 1/2 oz.) can condensed cream of chicken soup
1 c. milk
1 Tbsp. cornstarch
2 Tbsp. cold water
1 (3 oz.) can sliced mushrooms, drained
6 hard-cooked eggs, sliced
1/4 tsp. dill weed
1/4 c. Sauterne

Preparation

Blend mushroom soup, chicken soup and milk in saucepan. Combine cornstarch and water.
Add to soup mixture.
Bring to boiling and cook 3 minutes, stirring constantly.
Stir in mushrooms, eggs and dill weed.
Heat through.
Just before serving, stir in Sauterne.
Heat, but do not boil.
Serve over toasted English muffins.
Garnish with parsley.
Makes 6 servings.