Ingredients
4 medium carrots, cut into thin strips2 medium potatoes, peeled and cubed2 medium parsnips, peeled and chopped1 medium onion, chopped1/4 cup butter2 tablespoons all-purpose flour1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces1 can (12 ounces) evaporated milk1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup water1 teaspoon dried basil1/2 teaspoon pepper
Preparation
In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.
