Blue Velvet Soup - cooking recipe

Ingredients

1 cup finely chopped carrot
1 cup finely chopped celery
1/2 cup minced onion
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon flour
1 cup milk
8 ounces cream cheese
1 (13 1/2 ounce) can chicken broth
8 ounces blue cheese, crumbled
1 tablespoon chopped parsley

Preparation

In a saucepan, saute carrots, celery and onion in butter until tender. Blend in flour.
Gradually blend in milk and cream cheese until smooth. Add broth, blue cheese, and parsley. Heat and serve hot. Makes about 5 1/2 cups.