Cream Of Crab Soup - cooking recipe

Ingredients

1 lb lump crabmeat
1/4 teaspoon celery salt
1 chicken bouillon cube, or 1 teaspoon chicken bouillon granules (which I prefer)
1 cup boiling water
1 dash white pepper, to taste
1/4 cup chopped onion
1 quart whole milk ((2% is okay, if you must, but don't go any lower))
3/4 cup butter
chopped parsley
3 tablespoons flour

Preparation

Dissolve bouillon cube in water.
Cook onion in butter until tender, blend in flour and seasonings.
Add milk and bouillon gradually; cook until thick, stirring constantly.
Add crabmeat, heat.
Garnish with parsley.
Note: you can saute a clove of garlic along with the onion, too.
(An adopted recipe.)