1.5 quarts low sodium chicken stock
1.5 pounds of Dandy diced celery
1/4 pound diced Dandy onion
1/4 pound diced carrots
1/2 cup wheat flour
1tsp. sea salt
1tsp. white pepper
1.5 quarts 2% milk
1/2 cup margarine
1. In a large pot bring chicken stock to a boil
2. Add diced vegetables, whisk in flour, Salt & Pepper, milk and margarine.
3. Boil another 10 minutes.
4. Use sieve to strain out vegetable bits for a creamy smooth texture.
5. Serve and Enjoy!