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Ingredients:
- 2 tablespoons butter
- 2 1/2 cups chopped celery with leaves
- 3 tablespoons finely chopped onion
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons chicken bouillon granules or base
- 4 cups milk
Preparation:
In a 2-quart saucepan over low heat melt butter; add celery and onion and sautéuntil celery is tender. Stir in the flour, base or bouillon, and salt until mixture is smooth and bubbly. Stir in milk gradually, stirring constantly; bring to a boil. Boil, stirring constantly, for 1 minute.
Makes 5 cups.
Makes 5 cups.
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