Cream of Celery Soup

2 C Celery -- chopped, include some leaves
1 C Chicken Stock -- defatted
1/2 C Onion -- chopped
2 Tbsp Flour
1 C Dry Skim Milk -- powder
2 C Water
1/2 ounce Butter Buds(r)
Salt And Pepper -- to taste

In a covered saucepan, simmer celery and onion in chicken stock until tender. Puree in a blender until smooth. Combine flour and dry skim milk in a saucepan. Gradually add water and whisk until smooth. Stir constantly over low heat until sauce is thickened and smooth. Whisk in Butter Buds. Add pureed celery and season with salt and pepper to taste. Serves 4

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