2 cups chicken broth
2 cups boiling water
1 onion, finely chopped
2 tbsp. butter
salt and pepper, to taste
3 cups chopped celery (with leaves)
1/4 tsp. celery seed (optional)
3 tbsp. flour
2 cups milk
1 cup light cream

Simmer celery in chicken broth and water for 1/2 hour over low heat. If a smooth soup is desired, process with a blender until smooth.

Saute onion just until tender in the butter, add flour and milk and simmer on low heat until thickened. Add celery and liquid, then cream and salt and pepper, to taste. Wondra may be used as flour thickener; add more or less as desired.

Taste and adjust seasoning; low-sodium vegetable soup base, onion powder, garlic powder, dehydrated vegetable flakes (or Mrs. Dash) may be added for extra flavoring.

This may be served as-is for a light lunch, added to other soups, or used as a substitute for canned Cream of Celery soup in casseroles and other dishes.

Submitted by: CM