3 cups heavy cream
2 (10 oz. ea.) cans cream of mushroom soup (I prefer the one with roasted garlic)
4 tbsp. (1/2 stick) butter
1/2 cup grated Parmesan cheese
1 tsp. garlic salt
fresh ground black pepper, to taste

Pour heavy cream into saucepan on medium heat, when its warm add both cans of mushroom soup (whisk together). Once those two are incorporated and hot add in butter.

Once the butter is melted add Parmesan cheese. Season with garlic salt and black pepper to taste. Mix well and serve over your favorite pasta!

Submitted by: A. Vazquez