1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. milk
2 tsp. dried dill weed
1 1/2 tsp. dry mustard
1 tsp. lemon juice

In a saucepan, combine all ingredients. Cook and stir until heated through. Serve with burgers, beef, or lamb. Makes about 1 2/3 cups.