Chicken Velvet Soup

• 1 1/2 sticks margarine
• 3 ribs celery, pureed
• 1 large onion, pureed
• 3/4 c. flour
• 6 c. water
• 2 oz. powdered chicken base
• 1/2 pt. half and half
• 1 large chicken breast, poached, boned and diced
• salt and pepper to taste

1. Cut up onion and celery; puree in food processor.
2. Heat margarine to bubbling hot in a large, heavy saucepan.
3. Add celery and onion mixture.
4. Reduce heat to medium; cook until thoroughly softened, but not browned.
5. Add flour; stir together to form a smooth paste.
6. Reduce heat to low; cook for 15 minutes, stirring often.
7. Slowly add chicken base and water, whipping constantly to ensure smoothness.
8. Bring to boil over medium heat, stirring often.
9. Lower heat; cook for 1 hour.
10. Add half and half; blend well.
11. Add chicken meat and salt and pepper to taste; simmer for 5 more minutes.
12. Serves 6 to 8.

margarine, celery, onion, flour, water, powdered chicken base, chicken, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357040 (may not work)