2 bunches watercress
1/2 med. onion, cut up
2 tbsp. celery and leaves
2 tbsp. butter
1 tsp. sugar
3 tbsp. flour
1/8 tsp. salt - dash pepper
3 c. chicken stock
1 c. heavy cream (if half and half is used, add about 1 more tbsp. flour to thicken)
2 tbsp. sherry

Wash watercress and discard stems. Cook onion and celery in butter until soft. Stir in seasoning. Add flour blending it well with the vegetables. Add chicken stock. Cook about 2 minutes or until slightly thickened.