4 med. onions, chopped
1 stick celery, chopped or sliced
1 c. carrots, sliced
1 c. potatoes, diced
1 can Mexican style corn, do not drain
1 can mushroom soup
2 c. milk
Salt and pepper to taste

Brown onions in a little butter; add cut up vegetables; season with salt, pepper and add a little water (about 2/3 cup). Cook until veggies are done; mix cream of mushroom soup, corn and milk together and add to onion mixture. Bring to boiling point and serve. DO NOT BOIL.

DIETITIAN'S NOTE:

This nutritious soup can be lower in total calories, fat and sodium, by using vegetable spray to brown vegetables, omitting salt, choosing 2% skim milk and "Healthy Request" cream of mushroom soup.