Mushroom Bagna Cauda

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"Coming from a Northern Italian family, this recipe has been handed down for generations. It's a great family dish that is easy to make. We dip bell peppers, cauliflower, broccoli, carrots, and chunks of Italian bread in this soup!"
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1 h servings 321 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Melt butter in a saute pan over medium heat. Saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. Pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.


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My family makes this recipe for holidays & they love it. I don't care for the cream of mushroom taste so I made it w/ all half & half. Everyone loves it even more now.

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