1 lg. onion, chopped
3-4 stalks celery, chopped
8 tbsp. butter

Saute celery and onion in butter until clear. Add: 6 c. milk 1 can cream of potato soup 1 can cream of celery soup 16 oz. can creamed corn 1 tsp. dill weed 2 bay leaves 1/2 c. dry vermouth (opt.)

Stir together until heated through. Do not boil! This refrigerates well and tastes even better the next day.