2 c. finely sliced celery & leaves
1/2 sm. onion, chopped
1 c. water

Cook in water until tender the celery and onion. melt 3 tablespoons butter in saucepan. Blend in 3 tablespoons flour. Add 3 cups milk and cook, stirring until thickened. Add cooked celery, onion and liquid. Heat gently, then season with salt and pepper. Sprinkle with parsley. Makes 4 cups.