1/2 onion, chopped
Salt & pepper to taste
3 shakes of celery salt
1 can cream of celery soup
1 stick (1/4 pound) butter or margarine
Rivvles (Recipe to follow)
In a large pan with just enough water to cover the potatoes, cook the onion, potatoes, and seasonings until the potatoes are slightly tender. Do not drain the water. Add celery soup and margarine. Cook until bubbly.
Rivvles
1 egg
3 tablespoons flour
Break egg into soup can, beat with fork. Add flour until mixture is thickened and pasty (you may need a little more flour). Drop mixture by fork into slightly boiling soup. Cook 10 more minutes more. If soup is too thick, add more milk or water.
Variation: To make a meal out of the soup, add some chopped ham and peas (frozen or canned, if canned drain well) and let it cook a little longer until all is hot and done.