1 1/2 cup chopped celery
1/3 cup chopped onion
1/2 tsp. salt
1 1/2 cup chicken broth
3 cups milk; divided
3 Tbsp. flour
1/8 tsp. pepper
2 Tbsp. butter

Cook celery, onion, and salt in broth, covered, for 15 minutes or until tender.
Do not drain. Add 2 1/2 cups milk. In mixing bowl, blend the other 1/2 cup milk,
flour, salt (1/2 teaspoon), and pepper. Add to celery mixture. Cook until
bubbly, stirring often. Stir in butter. Top with parsley or pepper. Serves 6.