2 1/2 c. water
6 stalks celery (with leaves)
1 med. white onion
1 med. Irish potato (peeled)
1 1/2 tsp. salt
1 tsp. fresh or dried parsley (optional)

Boil these ingredients until tender. Put through reamer or food processor with enough liquid for smoothness. When ready to serve add remainder of liquid with enough milk for desired thickness; add lump of butter, salt and pepper to taste and heat slowly. Do not boil.

The ingredients and liquid in this recipe are flexible. More or less liquid can be added depending on whether a thin or thick soup is desired. After cooked ingredients have been processed the mixture can be frozen or stored in refrigerator until used. Can use celery too tough for any other use.