Mushroom/veggie soup

A rich and flavorful soup that is easy to make. Serves 3-4.

Ingredients:

• 1 large can of condensed cream of mushroom soup
• 1/2 bag of baby carrots
• 1 can diced tomatoes
• 1/2 red onion
• 5-7 stalks of asparagus
• Diced garlic
• Rosemary
• Garlic Salt
• Black pepper
• Cheddar cheese

Directions:

1. Cut up your vegetables: I. Cut the baby carrots into halves, II. cut the bottom off the asparagus and then slice them each into 3-4 equal sized pieces, III. dice up your red onion
2. In a large pan, empty your mushroom soup and add a can of milk (you can go 1/2 milk and 1/2 water if you don't want it to be so creamy)
3. Start heating and then add the carrots, garlic, onion, and asparagus
4. Add the can of tomatoes
5. Cover on med/low and let simmer (be careful not to over heat or the milk will froth and bubble over); stir often
6. After the vegetables start to soften, add rosemary, garlic salt, and black pepper
7. Let simmer for a while uncovered to thicken (the cooking process shouldn't take more than 20-30 minutes at a medium heat; if you want this to take less time, add less water/milk at the beginning)
8. Add cheddar on top of soup once plated

Optional (recommended): Serve with whole wheat Ritz crackers.