FRENCH POTATO-MINT SOUP

1 tablespoon butter or margarine
1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
2 cans (14 1/2 ounces each) vegetable or chicken broth
1 1/2 cups water
1 cup sliced carrots
1 1/2 cups frozen peas
1/2 cup sliced green onions
1/2 cup coarsely chopped mint leaves
1 to 2 teaspoons lemon juice
Salt (to taste)

In 3-quart saucepan over medium-high heat, melt butter. Add potatoes; cook, tossing occasionally, 5 minutes.

Reduce heat to medium and add broth, water and carrots. Bring to boil, reduce heat, cover and cook until potatoes and carrots are tender, about 15 minutes.

Add peas, onion and mint. Continue to cook 5 minutes. Season with lemon juice and salt.

Servings: 4
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