1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used. Puree the vegtetables before adding them back into the soup
"A fabulous and easy cream soup that even people who don't like celery will love!
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 122 (66%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 5.4mg||2 %|
|Sodium 444.2mg||15 %|
|Potassium 229.5mg||6 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 10.3g|
|Protein 5.1g||7 %|
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Calories per serving: 185
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