1/4 c. sliced celery
2 tbsp. butter
1 can Campbell's cream of chicken soup
1/2 c. sour cream
1/4 c. dry white wine
2 tbsp. chopped parsley
1 lb. cooked carrots, cut lengthwise in half
1 lb. cooked sm. whole white onions, about 16

In saucepan cook celery in butter until tender. Blend in soup and sour cream; add wine and parsley. Cut carrot halves in 2 inch pieces; add carrots and onions to soup mixture. Heat, stir occasionally. Makes about 4 cups.