3 tbsp. butter
1 c. sliced mushrooms
1/2 c. chopped onion
2 cloves garlic, minced
1 (10 3/4 oz.) condensed chicken broth
1/4 c. water
4 c. cubed potatoes
1 c. carrots, cut into julienne strips
1/8 tsp. pepper
Chopped parsley or chives for garnish

1. In large skillet over medium heat, in hot butter, cook mushrooms, onions and garlic until vegetables are tender; stir occasoinally.

2. Add broth, water, potatoes, carrots and pepper to skillet. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes or until potatoes are tender.

3. Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stir often. Sprinkle with garlic before serving. Makes 5 cups, 6 servings.