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cream of mushroom soup nonfat milk carrots baking potatoes thyme black pepper ground red pepper frozen peas salt Cheddar cheese
Viewed: 84 - Published at: 5 years agoIngredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 1/2 cups nonfat milk or 1 1/2 cups evaporated skim milk
- 1 (16 ounce) bag frozen corn, carrots and broccoli, thawed
- 2 medium baking potatoes, cut into 1/2-inch cubes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper (optional)
- 1/2 cup frozen peas, thawed
- 1/4 teaspoon salt
- 3/4 cup reduced-fat sharp cheddar cheese
Method
- Combine soup and milk in large saucepan; whisk until well blended. Bring to a boil over medium-high heat, stirring frequently.
- Add vegetable mixture, potatoes, thyme, black pepper and ground red pepper, if desired.
- Return to a boil; reduce heat; cover and simmer 15 minutes or until carrots are just tender, stirring frequently.
- Remove from heat, stir in peas and salt.
- Let stand 5 minutes to absorb flavors. Ladle equal amounts into soup bowls. Top each with about 2-1/2 tablespoons shredded cheese.
