Title: Soup bowl franks
 Categories: Soups
      Yield: 4 servings
 
      1 lb Franks - thin sliced
      2 tb Margarine
      1 lg Onion, diced
      2 md Potatoes, diced
      2 lg Carrots, sliced
      2 c  Water
    1/2 ts Salt
      1 ts Thyme leaves
      1 tb Worchestershire sauce
      1 lg Can evaporated milk
      1 cn Whole kernel corn
      1 tb Chopped parsley
 
  Servings:  4
  
  In heavy kettle, melt margarine.  Saute onions and frank slices. Add
  potato, carrot, salt, thyme, Worchest. sauce, and water.  Heat to
  boiling, cover and simmer for 15 to 20 minutes or until vegetables
  are tender.
  
  Stir in milk and corn.  Heat to boiling.
  
  Serve in soup bowls sprinkled with parsley.