Directions:
- Heat the oil in a 10-inch skillet over medium heat. Add the asparagus, carrots, mushrooms and basil and cook until the vegetables are tender, stirring occasionally.
- Stir the soup and milk in the skillet and cook until the mixture is hot and bubbling.
- Spoon the soup mixture over the potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.98 Kcal (938 kJ) | ||
| Calories from fat | 22.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 4% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 65.15mg | 3% | |
| Potassium | 891.73mg | 19% | |
| Total Carbs | 45.76g | 15% | |
| Sugars | 18.56g | 74% | |
| Dietary Fiber | 5.39g | 22% | |
| Protein | 5.45g | 11% | |
| Vitamin C | 20.7mg | 34% | |
| Vitamin A | 2mg | 65% | |
| Iron | 3mg | 17% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 80.91 Kcal (339 kJ) | ||
| Calories from fat | 8.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 4% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 23.53mg | 3% | |
| Potassium | 322.14mg | 19% | |
| Total Carbs | 16.53g | 15% | |
| Sugars | 6.7g | 74% | |
| Dietary Fiber | 1.95g | 22% | |
| Protein | 1.97g | 11% | |
| Vitamin C | 7.5mg | 34% | |
| Vitamin A | 0.7mg | 65% | |
| Iron | 1.1mg | 17% | |
| Calcium | 32.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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