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Cream of Celery Soup

2 c Diced celery
1 sm Onion; chopped
1 1/2 c Boiling water
1/2 ts Salt
1/4 c Butter
1/4 c Flour
1 qt Milk
1 1/4 ts Salt
1 ts Chopped parsley; if desired


Select crisp celery, wash thoroughly, trim off any discoloration on root and damaged portions: chop both leaves and stems. SIMMER celery and onion until tender (10 minutes) in the boiling water with the 1/2-teaspoon salt. Melt butter in saucepan, blend in flour, add milk gradually and cook with constant stirring until sauce boils and thickens. Add the 1 1/4 teaspoons salt and cooked vegetables and their liquid. Heat to boiling and garnish with chopped parsley. Chopped or riced hard-cooked egg is also an attractive and nutritious garnish. 5 servings.




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