2 c. milk
1 tbsp. flour (4 tbsp. for thicker sauce to use over noodles or rice)
2 tbsp. butter
1 tsp. salt (or slightly less)
Dash of pepper
1/4 c. diced celery or 3 sprigs parsley
1 thin sliced onion (optional)

VARIATIONS:

CRAB: 2/3 cup in blender, 1 cup pieces when heating up.

FISH, SHRIMP OR LOBSTER: 1/2 cup in blender, 1 cup in pieces when heating up.

BEEF BISQUE: Substitute 1 cup beef broth for milk and add 1/2 cup diced cooked meat when reheating and thickening.

Combine all ingredients in blender and blend until smooth. Heat over low heat, stirring occasionally until mixture is thickened and has reached boiling point. Watch carefully so it doesn't spill over. Keep warm. Serve as a soup with crackers or as a sauce with pieces of fish or beef over noodles or rice.