Name: Creamy Vegetable Medley
Ingredients: 1 tablespoon vegetable oil; 12 ounce fresh asparagus spears, trimmed and cut into 1" pieces; 2 medium carrots, thinly sliced, about 1 cup; 1/4 teaspoon dried basil, crushed; 1 cup sliced mushrooms (about 4 Ounces); 1 can (10 3/4 oz.) condensed cream of asparagus soup; 2 tablespoon milk

Creamy Vegetable Medley

Ingredients

1 tablespoon vegetable oil
12 ounces fresh asparagus spears, trimmed and cut into 1" pieces
2 medium carrots, thinly sliced, about 1 cup
1/4 teaspoon dried basil, crushed
1 cup sliced mushrooms (about 4 Ounces)
1 can (10 3/4 oz.) condensed cream of asparagus soup
2 tablespoons milk

Instructions

In a 3 quart saucepan, over medium heat, in hot oil, cook the asparagus and carrots with the basil until crisp-tender, stirring often. Add the mushrooms and cook until the liquid is evaporated, stirring often. Add the soup and milk. Heat through, stirring occasionally. Transfer to a large bowl and serve.