1 can Campbell's cream of mushroom soup
1/3 to 1/2 c. milk
1 c. shredded cheese, Cheddar
1 tbsp. chopped parsley
Generous dash of tarragon, crushed

In saucepan, stir soup until smooth. Blend in milk and add ingredients. Heat, stirring often. Serve over cooked peas, onions, green beans, or broccoli. Makes 3 cups.