2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons margarine or butter
1 cup chicken stock (I like rachel ray’s in a box)
Dash salt/Dash pepper
2 cups milk (soy milk works, too)
Dash Worcestershire sauce
1 cup cooked vegetable (such as corn, cauliflower, tomato or potato
- In a heavy small saucepan cook celery and onion in margarine or butter until tender. Stir in stock, salt, and pepper until blended. Add milk and Worcestershire sauce all at once. Cook and stir. Heat medium high for about 10 minutes, covered.
- Add vegetables. Stir and combine. Carefully place mixture in a blender; cover and blend about 30 seconds or until smooth. Return to saucepan and heat through.
Soup’s on, Enjoy!