3 hearts celery, finely diced
1 med. onion, sliced
1/4 tsp. pepper
1 tsp. sugar
13 3/4 oz. can chicken broth (1 can cream of mushroom soup)
1 tbsp. flour
1 tbsp. butter
1 c. milk
Parsley

Place celery and onion in a saucepan, add pepper and sugar. Cover with broth. Cook until celery is tender. Puree in blender a few seconds. In saucepan melt butter, then stir in flour. When mixed pour in milk, stirring. Continue stirring until thickens. Add pureed vegetables; mix well. Garnish with parsley. Serve hot. Serves 6.