Sole In Mushroom Sauce
|Half and half||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Tarragon leaves||1⁄4 Teaspoon, crushed|
|Instant cream of mushroom soup||10 3⁄4 Ounce (1 Individual Packet)|
|Sole fillets||1 Pound (Four 1/4 Pound Each)|
|Chopped parsley||2 Tablespoon|
In 2-cup glass measure, mix half 'n half, sherry and tarragon.
Heat at high1 minute.
Add instant soup mix to hot half 'n half mixture; stir well.
Place butter in 2-quart oblong baking dish and heat at high1 minute.
Place fillets in dish so that thickest portion of fillets is towards edge of dish.
Pour mushroom sauce over fish.