2 tsp butter
1 medium onion, chopped
6 to 8 mushrooms, sliced thinly
4 cups water
3 to 4 medium potatoes, peeled and quartered
1 (10.75-oz) can cream of mushroom soup
1 (12 oz) can evaporated milk
Salt and pepper
In a small skillet, melt the butter over medium heat. Add the onion and mushrooms and cook until soft; set aside. In a Dutch oven, bring the water to a boil and add the potatoes and the onion mixture. Cook the potatoes for 15 minutes, or until they are almost mushy. Add the cream of mushroom soup, milk, and salt and cracked pepper and mix until blended.
Simmer to blend the favors, stirring occasionally.