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Cream of Celery Soup

3 Tablespoons butter -- (3 to 4)
2 cups chopped celery
1 grated potato
1 large onion -- chopped
1 Tablespoon flour
2 cups chicken stock
1 bay leaf
1 Tablespoon parsley
1/4 teaspoon thyme
3 cups milk

Melt butter, add celery, potato and onion. Cook 4-5 minutes, stirring constantly. Sprinkle in flour and blend. Add stock, bring to boil. Add bay leaf, parsley and thyme. Simmer 20-30 minutes.

Let cool, remove bay leaf, then put in blender until smooth. Add milk, adjust seasonings and reheat.

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