A while back a friend asked me to come up with a relatively healthy recipe for a Green Chile Chicken and Mushroom Soup. She had just had a it at a local restaurant and loved it. However, when she asked how they made it, she was told that they used Campbell’s Cream of Mushroom Soup as the base. Being a very healthy eater, she was a little disappointed. Not that there is anything really wrong with canned Cream of Mushroom soup (I’ve eaten enough of it in my lifetime), but fats make up 50% of the calories in one serving and the sodium content @ 870 mg/serving is pretty high. This is based on the FDA recommendation of no more than 2400 mg of salt / day and the American Heart Association recommendation of 1500 mg/day. But getting back to my friend’s request, did I accept it? You betcha! And last week everything came together to make it happen.