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

Melt butter in a large saucepan. Add chopped onions 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 boiling and simmer 5 minutes. Stir in cream, parsley and salt and pepper to taste. Heat thoroughly but do not boil.