We have our coldest weather of the season so far, and it's so windy. Even our poor dogs don't want to go outside. These are the days when I look for a good hearty soup to serve for dinner.
1/2 cup finely-chopped celery
1 small onion (chopped)
2 Tbsp butter
2 cans (10 1/2 oz) tomato soup
10 1/2 oz water
10 1/2 oz milk
1 tsp minced parsley
1/8 tsp pepper
1 Tbsp lemon juice
1 tsp sugar
1/4 tsp salt
4 tsp unsweetened whipping cream
1 tsp chopped parsley
Saute celery and onion in butter. Do not brown.
Add remaining ingredients except cream and chopped parsley. Simmer 5 minutes. Celery will remain crisp.
Garnish each serving with whipping cream and parsley.
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