9 small new potatoes, quartered (about 4 c.)
1 can Campbell's cream of mushroom soup
1/3 c. milk
1/8 tsp. black pepper
1/2 tbsp. dill weed
1 (10 oz.) frozen peas with pearl onions or just plain peas, thawed and drained

In a 4-quart saucepan, cook potatoes about 8 minutes, or until fork-tender; drain in colander. In same saucepan, combine soup, milk, dill weed and pepper. Add potatoes and peas with onions. Heat thoroughly, stirring occasionally. Garnish with fresh dill and lemon wedge.