A Fresher/Healthier Option (I made up on the fly): I used the 98% Fat Free Mushroom Soup. I subbed fresh asapargus (coursely chopped) for the frozen peas. I sauteed fresh sliced baby Bella mushrooms, yellow onion, and the asparagus. I try to keep my butter intake light, so cut back on some of the butter & added some olive oil to make up the difference for the sautee. I added herbs to the sautee mix (garlic salt, garlic powder, a pinch of dill, a dash of black pepper, and some freshly chopped parsley). Instead of Sour Cream, I used Laughing Cow Light Swiss wedges (Qty 3). It turned out great, and my skeptical boyfriend was singing praises once he actually tried it. Definitely making this again! I loved how thick the soup turned out too.
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A Fresher/Healthier Option (I made up on the fly): I used the 98% Fat Free Mushroom Soup. I...