1 1/2 c. celery, sliced very thin
1 med. onion, diced
3 1/2 c. chicken broth
2 tbsp. butter
2 tbsp. flour
Salt and pepper to taste
Dash of mace
2 1/2 c. of half and half (or milk)

Cook celery and onions in chicken broth until just tender. Melt butter in heavy saucepan. Add flour and stir until well blended. Add the cream. Bring to a boil and pour slowly into the celery soup. Cook on very low heat for about 10 minutes until hot. Season to taste. Serves 4 to 6.