1/2 c. chopped onion
2 T. butter or margarine
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
In a saucepan, cook the onion in the butter or margarine until it is tender. Stir in the undiluted
soup and the milk. Heat, stirring occasionally. Makes about 2 cups. Good for serving over cooked meats,
chicken or vegetables.