1 1/2 c. peeled, sliced cucumber
2 tbsp. onion
1/4 tsp. dill
2 tbsp. butter
1 can cream of celery soup
1 c. buttermilk
1/3 c. plain yogurt

Cook onion in melted butter with cucumber until tender. Add can of soup. Blend until smooth. Add yogurt and buttermilk. Heat stirring occasionally. Cool 6 hours or more. Garnish with dill.