Mushroom Meatball Soup

• 2 cans cream of mushroom soup, undiluted
• 2 23 cups milk
• 12-1 teaspoon dried oregano
• 12 teaspoon pepper
• 1 (12 ounce) packagefrozen cooked italian meatballs, thawed
• 2 (4 1/2 ounce) jars sliced mushrooms, drained
• salt

1. In a large pot, mix together soup, milk, oregano, and pepper with a whisk, until well blended.
2. Add the meatballs and mushrooms.
3. Cook over medium heat, stirring occasionally, until thoroughly heated.
4. Add salt to taste if needed.

cream of mushroom soup, milk, oregano, pepper, italian meatballs, mushrooms, salt

Taken from www.food.com/recipe/mushroom-meatball-soup-46657 (may not work)