2 tbsp. butter
1 c. carrots, cut into matchstick strips
1 sm. c. sliced celery
1/2 c. chopped onion
1 (10 oz.) can condensed cream of mushroom soup
1 soup can milk
Dash of pepper

In 2 quart saucepan, over medium heat in butter, cook carrots, celery, and onion until tender-crisp. Stir in above mixture and heat thoroughly.