An easy and delicious soup from scratch. 1 large yellow onion and 1/6 purple onion or more chopped, four celery stalks and leaves, three minced garlic, 1 cup instant mashed potatoes with melted butter, 3 cups low sodium or fat free beef broth, 4 white mushrooms, 2 tablespoons of sour cream, and 3 cups of water (vary by the amount of liquid needed). In a heated pan add a tablespoon of toasted sesame oil on medium high. Wait until oil is hot. Cook onions, mushrooms, garlic, and celery until white onions are translucent. Salt and pepper. Add four squirts of dill or two teaspoons. Now turn up the heat and brown the onions, turn over every half minute for five minutes. Throw in mashed potatoes and mix it well to coat. Add beef broth. Add five shakes of oregano, salt and pepper. Add water. Increase heat until it boils then reduce heat to medium for soft rolling boil. Stir occasionally. After three minutes add sour cream and stir in until it dissolves. When celery has turned white and is soft to chew, add salt and pepper to taste.