- Prep Time: 40 m
- Calories: 126 kcal
/ Soups, Stews And Chili
/ Cream Soups
- Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
- Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
- Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
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