Ingredients

• 2  cups dry white wine such as Chardonnay
• 2  .5 oz. containers dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
• 2  8 oz. packages cream cheese, cut into 1-inch cubes
• 2  10-3/4 oz. cans condensed cream of mushroom soup
• 2  cups shredded mozzarella cheese
• 1  tsp. dried tarragon
• 1  tsp. salt
• 1/2  tsp. ground black pepper

Directions

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10
minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved
mushroom liquid, and remaining ingredients. Mix thoroughly and
pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once
halfway through. Makes 12 servings.