Creamy Potato Chowder Soup - cooking recipe

Ingredients

5 medium potatoes
3 medium onions
1 (16 oz.) can mushroom soup
1 oz. butter or substitute
1 1/2 pt. milk
salt and pepper
grated nutmeg
1 tsp. made mustard

Preparation

Dice potatoes and slice the onions.
Cook the potatoes and onions in a small amount of water until tender and then rub through a sieve.
Add the mushroom soup, butter, milk, salt and pepper to taste, nutmeg and mustard.
Heat gently.
For color, a few green peas, sliced carrot or chopped pepper may be added.
Serve hot or icy cold.
Serves 6 to 8.