1 c. chopped onions
1/2 c. chopped celery
1 (4 oz.) can sliced mushrooms
Butter
6 hard boiled eggs, sliced
1 can cream of celery soup
1 can cream of potato soup
1 tbsp. curry powder
Toasted English muffins

Saute onion, celery and mushrooms in a small amount of butter in a saucepan until onion and celery are tender. Add soups and curry powder. Cook over low heat, stirring occasionally until heated through. Spoon over muffins. Top with egg slices.