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PASTRAMI AND CHEESE SOUP 
2 stalks celery, finely chopped
1 med. onion, finely chopped
2 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. dried basil, crushed
3 oz. pkg. pastrami, thinly sliced, snip into pieces
3 c. milk
3/4 c. shredded American cheese
1 tsp. parsley

In medium saucepan, cook chopped celery and onion in butter until tender. Blend in flour, salt and basil. Add pastrami; add milk all at once. Cook and stir until thick. Stir in shredded cheese until melted. Stir in parsley. Serve warm. 3-4 servings.
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