Creamed Onions and Carrots
Source of Recipe
Aunt Saunny
1/4 cup sliced celery
2 tbl butter or margarine
1 can Campbell's Cream of Chicken Soup
1/2 cup sour cream
1/4 cup dry white wine
2 tbl chopped parsley
1 lb cooked medium carrots, cut in half lengthwise
1 pound cooked small whole white onions (about 16)
In saucepan, cook celery in butter until tender. Blend in soup and sour cream; add wine and parsley. Cut carrots in halves in 2" pieces; add carrots and onions to soup mixture. Heat; stir occasionally. Makes about 4 cups.
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