Chicken Velvet Soup - cooking recipe

Ingredients

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

Preparation

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