This recipe is a combination of a friend, newspaper, and my own concoction.
In 1 1/2 cups of water, 1/2 tsp. salt, 2 chicken buillon cubes - add 2 cups of either Celery, carrots, potatoes, little onion. Boil for ten minutes. Add vegetables and liquid to sauce.
Sauce: Melt 1/4 cup of butter or margarine. Stir in 1/4 cup of flour until blended. Add 4 cups of milk and stir until thickens. Add 1 1/2 tsp. salt and parsley flakes.
This serves 3 to 4 bowls. Now, I like all the above mentioned vegetables, so I add all which means I use my judgment on amount of water, and increase the sauce amount. I end up using 3 chicken buillon cubes.
This may be the most confusing recipe you will ever see, but I tell you this is the best tasting soup.:
Remember how your grandma, mom cooked. This is one of those times.
