1 small chopped onion
2 tbsp. butter
1 (10 1/2 oz.) can tomato soup
1 tsp. minced parsley
1/8 tsp. pepper
1/2 c. finely chopped celery
1 tbsp. lemon juice
1 tsp. sugar
1/4 tsp. salt
1 can water

Sauté onion and celery in butter; do not brown. Add tomato soup, water, parsley, lemon juice, sugar, salt and pepper; simmer 5 minutes. Celery will remain crisp. Top with unsweetened whipped cream and chopped parsley.