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Creamy Vegetable Medley
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
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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Veg Medley 01