Cream of Mushroom Soup

• 40 oz. low sodium cream of mushroom soup, ready to serve
• 2 small whole wheat s
• 4 cups baby carrots
• 2 cups red or green grapes
• 32 oz. nonfat yogurt, favorite flavor
• 32 fl oz (4 cups) drinking water

1. Heat soup according to label instructions.
2. Divide evenly into 4 bowls.
3. Complement meal with 1/2 bagel, 1 cup baby carrots, and 1/2 cup grapes per person.
4. Enjoy 8 oz.
5. of yogurt per person for dessert.
6. Serve meal with 8 fl oz water per person.

cream of mushroom soup, whole wheat s, baby carrots, red, nonfat yogurt, water

Taken from www.kraftrecipes.com/recipes/cream-of-mushroom-soup-62011.aspx (may not work)