- 1 package Knorr® Cream of Mushroom Dry Soup Mix
- 1 1/4 cups (300 mL) skim milk
- 4 ounces (125 g) goat cheese, crumbled
- 3 eggs, lightly beaten
- 1 tsp. (5 mL) chopped fresh thyme leaves
- 60 mini tart shells
Amount per serving
Preheat oven to 375°F (190°C). Combine Knorr® Cream of Mushroom Dry Soup Mix, milk, goat cheese, eggs and thyme in medium bowl. Stir well, and season, if desired, with salt and black pepper. Let mixture stand for 10 minutes.
Arrange tart shells on baking sheet. Spoon soup mixture into shells. Bake 15 minutes or until centers are set. Remove and serve immediately.