1 (20 ounce) can tomato soup
1 cup chopped onion
10 carrots, sliced
2 pieces fresh mushrooms
2 teaspoons dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons dried rosemary leaves
1 teaspoon dried basil
1 teaspoon dried black pepper
1 pinch salt
Place tomato soup and onion in heavy saucepan. Bring to a boil. Reduce heat. Cook, stirring occasionally, for 8 minutes or until vegetables are tender.
Meanwhile, in a large bowl, blend carrots in tablespoon of olive oil. Stir in mushrooms, mushrooms, rosemary, basil, oregano, rosemary, basil, black pepper, salt and pepper. Heat through.
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