1 can cream of potato soup
1 1/2 soup cans of milk
1 (10 oz.) pkg. frozen Danish style vegetables
1/4 tsp. dried dill weed
1 egg yolk

In saucepan, blend soup with milk and heat thoroughly. Add vegetables and dill weed. Then soup begins to boil, reduce heat. Stir small amounts of soup into beaten egg yolk. Return this mixture to pan. Cook 2 minutes, stirring constantly. May garnish with fresh dill and chopped green onion.