10 1/4 oz. can of cream of celery soup
2/3 cup undiluted Carnation Evaporated Milk
2 tbsp. pepper
2 tsp. lemon juice
1/8 tsp. thyme
2 tbsp. grated onion
2 tbsp. minced parsley
4 diced hard cooked eggs

Makes 2 2/3 Cups

Recipe from Cooking with a Velvet Touch (1964)

Combine soup, Carnation, pimiento, pepper, lemon juice, thyme and onion in saucepan.  Cook over low heat, stirring occasionally until smooth.  Add parsley and eggs and continue heating to serving temperature.  Serve over green beans or your favorite vegetable.