HotMESSdish
Ingredients:
- 28 oz Frozen Fries
- 1 lb Brown Whole Mushrooms
- 1.5 cup Milk
- 8 oz Low Fat Neufchâtel Cheese
- 1 tsp Salt
- 1 tsp Onion Powder
- 0.5 tsp Garlic Powder
- 0.25 tsp Black Pepper
- 16 oz Frozen Peas
- 15 oz Canned Corn
- 3 Large Carrots
- 2 Small Purple Yams
- 1 Sweet Onion
- 1 lb Mozzerella Cheese
Directions:
Preheat oven to 400° Peel yam, if desired, and cube into small bite size pieces. Chop carrots and onion into similar size pieces. Saute in large skillet or wok, add chopped onion and a half cup of water, cover and steam until tender.
Prepare soup base. Place your washed whole mushrooms into your Vitamix or food processor. Add milk, creamcheese and seasoning and blend on soup setting (5+minutes). It should be thick and creamy.
Place frozen peas on bottom of baking pan, top with cooked carrot mixture. Pour soup on top of carrots.
Sprinkle with cheese. Top with French Fries and bake in 400° oven for 20-30 minutes until you reach an internal temperature of 160°.