1 small onion, chopped
1/2 c. finely chopped celery
2 Tbsp. butter
1 (10 1/2 oz.) can tomato soup
1 can soup
1 tsp. minced parsley
1 Tbsp. lemon juice
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper

Sauté onion and celery in butter. Do not brown. Add remaining ingredients. Simmer for 5 minutes. Celery will remain crisp. Serve topped with unsweetened whipping cream and chopped parsley. Serves 3 to 4.