Ranch Clam Chowder

Instructions

In large saucepan or dutch oven, melt the butter over medium heat, add the onions and cook for 5 minutes or until translucient. Add the mushrooms and Worcestershire and cook for another 5 to 7 minutes until the mushrooms have softened.

In a large bowl, add the soup, wine, half-and-half and seasoning mix, and stir until well blended. Pour the soup mixture into the mushrooms and stir until well blended.

Cook the soup uncovered until it is heated through but not boiling. Stir the clams into the soup and serve garnished with the parsley.