Creamy Mushroom Soup

Ingredients:
10¾ oz can of Campbell's 98% Fat-Free condensed Cream of Chicken Soup
10¾ oz can of Campbell's 98% Fat-Free condensed Cream of Mushroom Soup
1 cup fat-free sour cream
2 cups fat-free skim milk
1 cup celery, diced
1 lb. mushrooms, sliced
¼ cup onions, diced
4 oz baby or match stick carrots
2 cups water
salt, to taste
cracked pepper, to taste
McCormick's Vegetable Supreme Buttery Herbs Seasoning, to taste
butter-flavored cooking spray

Instructions:
Coat the bottom of a large stock pot or dutch oven with butter-flavored cooking spray.  Over medium high heat, brown celery, onions, and mushrroms.  Use small amounts of water, if necessary, to keep vegetables from burning.  Once mushrooms have browned slightly, add carrots.  Next add both cans of soup and water.  Bring to a gentle boil and reduce heat to low.  Stir in milk.  Add spices.  Stir in sour cream.  Heat through and serve.

Yields about 2 cups per serving.

Special Information:
To turn this soup into a hardy meal, broil or bake 12 oz of cod.  After the cod is done, break it into bite size peices and stir it gently into the soup just before serving.  This will increase the POINTS value to 5 per serving.