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

Melt butter in large saucepan. Add chopped onion 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, salt and pepper to taste. Heat thoroughly but do not
boil. Yield: 6 to 8 servings.

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