"Here's an old fashioned dish that is equally good whether you make it with frech carrots from your garden or farm stand or with a bag of frozen carrots from the market. Make sure you cook them until they're tender, not too soft, and just listen to the oohs and aahs when you serve this luscious recipe!"
1 cup chopped onion 5 cups fresh or frozen cut carrots.(I used whole fresh baby carrots and they were fine.) 2 Tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1 3/4 cups (one 14 1/2 ounce can) Swanson Beef Broth (I used chicken broth because that's what was in my cupboard and I was serving turkey anyway) 1(10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
In a large skillet sprayed with butter-flavored cooking spray, saute onion for 5 minutes or until tender. Add carrots, parsley, and beef broth. Mix well to combine. Cover and cook over medium heat for 20 minutes. Uncover. Stir in mushroom soup. Continue cooking for 10-12 minutes or until carrots are tender, stirring occasionally.
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