Chicken Almond Cream Soup

• 1 cup (225 ml) chopped celery
• 1/2 cup (125 ml) chopped onion
• 3 tbsp (45 ml). butter
• 3 tbsp (45 ml). flour
• 1/4 tsp (1 ml). pepper
• 1 quart (950 ml) milk (preferably part milk and part 1/2 and 1/2 cream)
• 2 tsp (10 ml). instant chicken bouillion granules
• 1/2 tsp (2 ml). Worcestershire sauce
• 1 cup (225 ml) chopped cooked chicken
• 1/2 cup (125 ml) sliced almonds, toasted
• 1 4-oz. jar button mushrooms, halved

1. In a large soup pot or Dutch oven, saute celery and onion in butter until tender.
2. Stir in flour and pepper and, stirring constantly, cook over low heat for one minute.
3. Gradually stir in milk/cream.
4. Add bouillion granules and Worcestershire sauce.
5. Stirring constantly, cook over medium heat until thick and bubbly.
6. Stir in chicken, almonds and mushrooms.
7. Stir often and cook until heated through.

celery, onion, butter, flour, pepper, milk, bouillion granules, worcestershire sauce, chicken, almonds, button mushrooms

Taken from online-cookbook.com/goto/cook/rpage/0009AA (may not work)