1/4 c. minced onion
1 tbsp. butter
1 can celery soup
1 soup can milk
1/2 c. cooked peas and carrots
1 tbsp. minced parsley
3 radishes sliced

Cook onion in butter until tender. Blend in soup and milk. Add peas and carrots and parsley. Heat, stirring now and then. Chill. Garnish with radish slices. Makes 3 to 4 servings.