1/4 c. sliced celery
1 c. cream chicken soup
1/4 c. dry white wine
1 lb. cooked med. carrots, cut
1 lb. cooked sm. white onions (whole), and potatoes
2 tbsp. butter
1/2 c. sour cream
2 tbsp. chopped parsley

In sauce pan, cook celery in butter until tender. Blend in soup and sour cream; add wine and parsley. Cut carrots in halves in 2 inch pieces; add carrots, onion and potatoes to soup mixture. Heat; stir. Makes 4 cups.