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Cream of Onion and Celery Soup
 
 

4 cup sliced onions 1½ cups diced celery 2 tablespoons butter 3½ tablespoons flour 2 teaspoons salt 1/8 teaspoon pepper 1 teaspoon Worcestershire sauce  4 cups milk 2 tablespoons minced parsley Cook sliced onions and celery until tender, in enough water to cover. In a separate pan, melt butter, add flour, seasonings and Worcestershire saucce and blend. Gradually add milk, stirring constantly. Cook until smooth and thickened. Add drained onion and celery mixture and heat. Sprinkle minced parsley over top just before serving.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.