1 can cream of potato soup
1 pkg. frozen Danish style vegetables
2 c. milk
1 egg yolk
Chives

Combine soup and milk, heat thoroughly. Add frozen vegetables. Bring to boil, reduce heat to low. Beat egg yolk in small bowl, gradually stirring in some of the soup mixture. Add egg-soup mixture to soup and cook a few minutes, stirring constantly. Ladle into bowl and garnish with chopped chives. Serves 4.