Soup bowl franks

Yield: 4 servings

Measure Ingredient
1 pounds Franks - thin sliced
2 tablespoons Margarine
1 large Onion, diced
2 mediums Potatoes, diced
2 larges Carrots, sliced
2 cups Water
½ teaspoon Salt
1 teaspoon Thyme leaves
1 tablespoon Worchestershire sauce
1 large Can evaporated milk
1 can Whole kernel corn
1 tablespoon Chopped parsley

Servings: 4

In heavy kettle, melt margarine. Saute onions and frank slices. Add potato, carrot, salt, thyme, Worchest. sauce, and water. Heat to boiling, cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in milk and corn. Heat to boiling.

Serve in soup bowls sprinkled with parsley.

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