Cream of Celery Soup or Sauce

Gluten Free

1 cup or more of chopped celery
1/3 cup minced onion
4 Tbs butter
2 cups chicken broth
2 cups milk
2-3 Tbs cornstarch
salt and pepper

Put celery, onions and butter in a saucepan and saute on low for 15-20 minutes. Add the chicken stock and bring to a boil, turn down the heat and simmer for 10 minutes. Let cool for a bit, then put in a food blender and puree, if desired. Return to saucepan and add 1 1/2 cups of milk and heat. To the 1/2 cup of milk add the corn starch and mix well. Add to the heated soup and stir until the soup is thickened. Cool 3 minutes -add salt and papper to taste. Makes 4 cups of soup or sauce.