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Cream of Celery Soup

1 bn Celery
4 Onions
Celery salt
Chicken bouillon cubes
3 tb Butter
3 tb Flour
2 c Milk; (2 to 3)

Dice celery and onions. Place in 4 quart pot, cover with water and cook slowly over medium heat one hour or until celery is soft. Season with celery salt and 2 or 3 chicken bouillon cubes for every quart of water. In a separate pot melt butter over low heat. Add flour until it becomes a paste. Add milk, stir until white sauce is thickened. Add mixture to celery pot. Cook 1/2 hour (medium heat). Slowly put mixture into blender at high speed. Return to soup tureen and serve.

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