Mushroom Dip - cooking recipe

Ingredients

10 3/4 ounces condensed cream of mushroom soup
8 ounces cream cheese
1 cup white mushrooms or 1 cup portabella mushroom, fresh, chopped
1 shallot
1 garlic clove
2 teaspoons Tabasco sauce
salt and pepper

Preparation

Puree the garlic, shallot, mushrooms, salt and pepper in a food processor and then heat the puree in a large, heavy-bottomed pot over medium heat. Add the soup. When it's warm, slowly stir in the cream cheese and heat until it melts. Remove from heat; add the Tabasco and more salt and pepper if needed. Serve warm with prosciutto wrapped bread sticks or tortilla chips.