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.
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