1 (6 ounce) can chopped celery
1 onion, chopped
1 teaspoon chopped fresh parsley
2 teaspoons light brown sugar
2 teaspoons salt
1 cup water
5 eggs, separated
2 (6 fluid ounce) cans condensed cream of mushroom soup
2 cups heavy whipping cream
Place celery, onion, parsley, brown sugar, salt and water into a pot over low heat. Bring to a boil, then simmer until liquid evaporates. Serve TONGO with boiling water; or WITH DOUBLE PACKS OF EXCHEES!