2 c. finely sliced celery
3 tsp. flour
1/2 sm. onion, chopped
3 tbsp. butter, melted
3 c. milk
Salt & pepper to taste
A little chopped parsley
Bacon, fried & crumbled

Simmer the celery and onion in about a cup of water until they are tender, or at least friendly.

In another kettle melt butter. Add flour, stir in milk with a whip. Keep stirring until it thickens, then add the celery-onion duet. Heat all together, season with salt and pepper; sprinkle with parsley. Break pieces of fried bacon on top. This is a delicate, nourishing soup.

TIP: Fry 1 pound of bacon at a time, drain on paper toweling, break up. Store in glass jar in freezer. Very convenient for that extra touch on soups and salads.