Creamy Vegetables with Mushroom Sauce
To save money and get more nutrition for your food dollar, make use of broccoli stems in this Creamy Vegetables with Mushroom Sauce. Trim the stem ends, and peel and discard the tough outer layer. Then chop the stems along with the florets.
2 Tbsp vegetable oil, divided
1 cup chopped broccoli
2 cup thinly sliced carrots
1/2 cup water
1 cup sliced mushrooms
2 medium onions, each cut into 8 wedges
1 can of cream of asparagus soup
1/3 cup milk
1/2 cup sour cream
Heat 1 tablespoon oil in a large skillet over medium heat. Add broccoli and carrots. Cook, stirring, for 1 minute. Add water. Cover; cook until carrots are crisp-tender, about 3 minutes. Drain.
Add remaining oil to skillet. Add mushrooms and onions. Cook, stirring occasionally, until onions are tender, about 10 minutes.
Meanwhile, combine soup and milk in a small saucepan. Bring to a boil; reduce heat to medium. Simmer soup mixture, stirring constantly, for 5 minutes. Stir in sour cream.
Pour sauce over vegetables. Spoon creamed vegetables into a serving bowl.
Creamy Vegetables with Mushroom Sauce tip: Save the time and tears required to prepare these onion wedges. Use frozen boiler onions from a bag instead.