2 tsp. unsalted butter
2 c. diced celery (about 4 lg. ribs)
1/2 c. diced onion
1 packet instant chicken broth & seasoning mix
1 tbsp. + 1 1/2 tsp. all purpose flour
1 c. skim milk (at room temperature)
Dash white pepper

In 1 quart non-stick saucepan melt butter; add celery, onion and broth mix and stir until combined. Cover and let simmer until vegetables are tender, 10 to 15 minutes.

Sprinkle flour over vegetable mixture and cook, stirring constantly for 1 minute; gradually stir in milk and continue to cook, stirring constantly, until mixture thickens (do not boil). Remove from heat and let cool slightly.

Pour half of soup into blender container and process on low speed until smooth; return pureed mixture to saucepan and cook, stirring until thoroughly combined and heated. Makes 2 servings, about 1 cup each.