Mushroom Soup

1 can mushrooms, stems and pieces OR 8 to 10 fresh mushrooms, chopped and saut�ed in butter
1 potato, cubed
1 onion, chopped
1 cup milk
Sprinkle of dried parsley
Salt and pepper, to taste

Cook potato and onion with a bit of salt in enough water to cover.

When potato is almost cooked, add can of mushrooms, with their juice, (or saut�ed fresh mushrooms) and heat through.

Heat the milk separately.

Add the potato mixture to the hot milk. Let stand a few minutes for flavors to blend. Thicken, if desired.

Serves 2