1 lb. butter
1 lb. flour
3 oz. celery, chopped fine
4 oz. chicken base
1 oz. parsley flakes
1/2 gallon milk
1/2 gallon half and half
Salt and pepper to taste

Melt butter. Blend with flour. Pour in milk, stirring all the time. Dice celery. Saute in butter.

Add chicken base, celery, and blend together. Add half and half. Stir until smooth and creamy. Add parsley, salt, and pepper; serve.