2 stalks celery
1/2 cup water
1 pound potatoes, peeled and cubed
1 small onion, chopped
3 tablespoons butter
3 (8 ounce) cans beef broth
1/3 cup milk
1/4 teaspoon salt
1 egg
1/2 teaspoon Worcestershire sauce
In a medium saucepan, combine celery, water, potatoes, onion, butter, and beef broth. Bring to a boil over medium low heat. Reduce heat, cover, and simmer until potatoes are mushy, 15 minutes.
Add milk, salt, egg, and Worcestershire sauce. Reduce heat, cover, and simmer 30 minutes more, stirring occasionally. Serve hot. 4 cups cooked, cubed cabbage
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