I linked this recipe with Foodie Friday.
I got this recipe, as you see, from the Kraft Food site. It's healthy and delicious.
Everything goes in the pot except the cream cheese and the frozen peas.
I let mine cook on low for 8 hours because I like my carrots to be done and not crunchy and they take forever!! I should've cut them smaller.
You add the cream cheese and peas the last 30 minutes.
I served mine over brown rice but it would be good over thick noodles too.
The mushrooms I used were fresh Baby Portabellas.
This recipe makes a lot and I froze some.
The change I would make is maybe add the whole tub of cream cheese instead of half. I wanted to taste it more. But still wonderful!!Shirley