1/4 c. butter
5 lg. onions, chopped
5 c. beef broth
1/2 c. celery leaves
1 lg. potato, sliced
1 c. dry white wine
1 tbsp. vinegar
2 tsp. sugar
1 c. light cream
1 tbsp. minced parsley
Salt & pepper

Melt butter in large saucepan. Add chopped onion and mix well. Add beef broth, celery leaves and potato. Bring to boiling. Cover and simmer for 30 minutes. Puree mixture in a blender. Return to saucepan and blend in wine, vinegar and sugar. Bring to boil and simmer 5 minutes. Stir in cream, parsley and salt and pepper to taste. Heat thoroughly but do not boil. Yield: 6 to 8 servings.