1/4 c. onion, finely chopped
1/4 c. celery, finely chopped
1/4 c. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 c. chicken broth
1 1/2 c. milk

In medium saucepan, saute onion and celery in butter until tender. Stir in flour, salt and pepper. Cook 1 minute stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Continue as directed in recipe, or cover and store in refrigerator or freezer. Makes 3 cups.