2/3 c. celery
2 tbsp. green onion (chopped)
2 tbsp. butter
4 tsp. flour
2 (8 oz.) cans stewed tomatoes
2 c. water
2/3 c. dry white wine
2 chicken bouillon cubes

Sauté celery and onion in butter until tender. Blend in flour until smooth. Add remaining ingredients and stir over medium heat until slightly thickened. Reduce heat and cook slowly for additional 15 minutes.

Serves 4.