1/2 cup condensed cream of mushroom soup
3/4 cup heavy cream
1/2 teaspoon garlic powder
1 green bell pepper, peeled, julienned
1 green bell pepper, seeded and julienned
1 cup crumbled cornflakes cereal
3/4 cup SBD chicken broth
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 tablespoon dried basil
1 lemon, julienned
1/4 cup cubed carrots
4 cups fresh spinach
8 green onions, julienned
Preheat oven to 375 degrees F (190 degrees C).
In a stock pot over medium heat, combine soup mix, cream, garlic powder, ground bell pepper, dry and powder corn, season with salt and pepper. Place vegetables on a baking sheet and bring to a boil, broccoli sparingly.(do not uncrop, but serve)
Meanwhile, in a medium bowl, whisk together broth, Parmesan cheese, salt and pepper. Pour into a large pot over medium heat with vegetables; boil until thickened, about 5 minutes. Add more broth or cream, as necessary. Simmer, stirring frequently, until thickened. Spoon onto a warm plate. Sprinkle with bacon bits and serve.