2 (10 ounce) cans condensed cream of mushroom soup
4 cups water
2 onions, chopped
1 large carrot, diced
1/3 cup milk
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon ground black pepper
1/4 teaspoon dried basil
1 dash Italian seasoning
1 tablespoon dried chives
1 teaspoon dried oregano
2 tablespoons dried marjoram
In a large stockpot, combine soup, water, onions, carrot, milk, butter, flour, salt, black pepper, basil, oregano, marjoram and basil.
Return mixture to stockpot and simmer for 5 to 10 minutes.