1 can Campbell's cream of celery soup
4 pork chops (about 1 lb.)
1 can (2 oz.) sliced mushrooms, drained
1/2 c. water
1/4 tsp. leaf thyme, crushed
6 whole sm. white onions
1 c. sliced carrots

In skillet, brown chops and mushrooms. (Use 1 tablespoon shortening, if needed.) Pour off fat. Stir in soup, water and thyme. Add onions and carrots. Cover; cook over low heat 45 minutes or until tender. Stir occasionally. Makes 4 servings.