2 cans cream of mushroom soup
1 c. half and half
1 c. milk
4 oz. sour cream
1/2 (4 oz.) jar process cheese spread
Dash of cayenne pepper
8 oz. or 3 c. fresh mushrooms, sliced
2-4 tbsp. white wine or sherry (optional)

Mix soup, half and half, milk, sour cream, cheese spread and cayenne in large saucepan. Stir over low heat until cheese melts; stir in mushrooms. Reduce heat to very low and heat 20-30 minutes to blend flavors, stirring frequently. (Do not boil.) Just before serving, stir in wine. 6 servings.