Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter |
| 5 larges | Onions, chopped |
| 5 cups | Beef broth |
| 1 \N | Celery stalk,chopped |
| 1 large | Potato, peeled and chopped |
| 1 cup | Dry white wine |
| 1 tablespoon | Vinegar |
| 2 teaspoons | Sugar |
| 1 cup | Light cream |
| 1 teaspoon | Minced parsley |
| \N \N | Pepper |
Melt butter in large saucepan. Add chopped onions and gently saute (about 10 minutes). Add beef broth, celery and potato. Bring to a boil. Cover and simmer for 30 minutes. Puree mixture in a blender.
Return to saucepan and add wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in cream, parsley and pepper to taste.
Heat, being sure NOT to boil, as the cream will curdle.