Cream of Celery Soup
1 T butter
2 C milk, divided
1 C (or more) chopped celery with leaves
1 1/2 T cornstarch
1/3 C thin onion slices
2 T chopped fresh parsley
2 C chicken or vegetable broth
1Melt butter in saucepan, add celery and onion, and saute 2 minutes. Add stock; simmer 10 minutes. Puree soup.
2 Return to heat, add 1 1/2 C of the milk and bring to boil. Dissolve cornstarch in remaining 1/2 C milk; stir gradually into hot soup.
3 Bring to boil again; stir and cook about 1 minute.
4 Sprinkle with parsley. Makes 4 cups.