Title: Cream of Celery Soup
Categories: Celery, Vegetables
Yield: 1 Servings

1 bn Celery
4 Onions
Celery salt
Chicken bouillon cubes
3 tb Butter
3 tb Flour
2 c Milk; (2 to 3)

Dice celery and onions. Place in 4 quart pot, cover with water and cook
slowly over medium heat one hour or until celery is soft. Season with
celery salt and 2 or 3 chicken bouillon cubes for every quart of water. In
a separate pot melt butter over low heat. Add flour until it becomes a
paste. Add milk, stir until white sauce is thickened. Add mixture to celery
pot. Cook 1/2 hour (medium heat). Slowly put mixture into blender at high
speed. Return to soup tureen and serve.
Posted to recipelu-digest by "Diane Geary." on Feb 4,
1998