|Onions||4 Large, thinly sliced|
|Chicken broth||6 Cup (96 tbs)|
|Chop suey vegetables||14 Ounce, drained and rinsed (La Choy Brand)|
In saucepan, cook onions in butter for 5 minutes.
Add 3 c. (750 mL) of the broth; simmer, covered, 15 minutes or until onions are tender.
Stir in remaining broth and vegetables.
Heat to serving temperature.
Season with salt and pepper.
Ladle into soup bowls.