1 lb. hamburger
3 c. water
1/2 tsp. salt
1/4 tsp. pepper
2 med. sized onions, sliced very thin
8 med. sized potatoes, peeled and diced in 1/2 inch squares
2 med. sized carrots, peeled and diced in 1/2 inch squares
1 tbsp. cornstarch
2 c. milk
2 sprigs of fresh parsley, minced or 1 tbsp. dehydrated parsley flakes

In a soup kettle brown the hamburger and drain off any excess fat. Add the water, salt, and pepper. When all comes to a rapid boil, add the onions, potatoes, and carrots. Turn the heat down to simmer and cook slowly for 30 minutes. Remove from the heat when the edges of the potatoes begin to look slightly transparent.

Stir the cornstarch into the milk, making sure all is dissolved. Slowly, stirring all the while, add the cornstarch-milk mixture to the soup. Cook for 5 minutes longer. Just before serving, stir in the parsley.