2 onions, chopped
1 cup chopped celery
1 (16 ounce) can stewed tomatoes
2 cups milk
2 teaspoons garlic powder
1 teaspoon crushed dry mustard
Heat 1 cup of oil in a skillet over medium heat. Saute onions and celery for about 6 minutes and then stir in fresh tomatoes and milk. Bring the mixture to a boil.
Lower the heat and stir in garlic powder, dry mustard and crushed mustard seeds. Simmer for 3 minutes. Serve warm with bread or bread cubes.