Peas And Carrots In Thyme Sauce - cooking recipe

Ingredients

1 Tbsp. margarine or butter
1/4 tsp. dried thyme leaves
1 small onion, chopped
1 c. condensed cream of celery soup

Preparation

In saucepan over medium heat, melt margarine.
Cook onion until tender, stirring occasionally.
Stir in soup, milk and pepper.
Add peas and carrots.
Heat to boiling, then reduce heat to low.
Cover and simmer 8 minutes or until vegetables are tender.
Makes 3 1/2 cups or 4 servings.