Peas And Carrots In Thyme Sauce - cooking recipe

Ingredients

1 Tbsp. margarine
1 small onion, chopped
1/4 tsp. dried thyme leaves, crushed
1 can cream of celery soup
1/3 c. milk
generous dash of pepper
1 bag frozen peas (16 oz.)
1 c. carrots, cut in 2-inch julienne strips

Preparation

In a 2-quart saucepan over medium heat, in hot margarine, cook onion and thyme until onions are all tender.
Stir in soup, milk and pepper.
Add peas and carrots.
Heat to boiling.
Reduce heat to low.
Cover 8 minutes or until tender, stirring occasionally. Makes 3 1/2 cups or 4 servings.