In 2-quart saucepan over medium heat, in hot butter, cook carrots, mushrooms and onion until tender-crisp. Stir in soup, water, lemon juice and pepper. Heat to boiling. Reduce heat to low. Simmer 3 minutes or until hot, stirring often. Garnish with parsley.
Makes about 3 cups or 2 servings.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana