Mushroom Soup

1 can mushrooms, stems and pieces or 8 to 10
    fresh mushrooms, chopped and sauteed in butter
1 potato, cubed
1 onion, chopped
1 cup milk
Sprinkle of dried parsley
Salt and pepper, to taste

Cook potato and onion with a bit of salt in enough water to cover. When potato is almost cooked, add can of mushrooms, with their juice, (or sauteed fresh mushrooms) and heat through.

Heat the milk separately. Add the potato mixture to the hot milk. Let stand a few minutes for flavors to blend. Thicken, if desired.