Instructions: 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, onions and mint. Continue to cook 5 minutes.

Season with salt and lemon juice.

Menu: Crusty Rolls, Romaine Salad with Garlic Croutons, Fruit and Cheese

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