1/2 C. sliced green onions

2 Tbsp. vegetable oil

1 Can undiluted -- (10 1/2 oz.)

condensed chicken broth 1 C. instant mashed potato flakes

1 Can evaporated milk -- (13 oz.)

chopped green onion for garnish

In medium size saucepan over medium heat saute sliced onions in oil until wilted. Add broth; bring to full rolling boil. Remove from heat; whisk in potato flakes, evaporated milk and pepper. Cover and chill or return to saucepan and heat through. Garnish with chopped green onion. Makes 4 servings. Note: For smoother chilled soup, puree chilled base in blender or food processor; thinning it with small amounts of chicken broth or water.