1 tb Butter

1 md Onion, chopped

2 c Chicken stock

2 c Milk

2 tb Grated fresh celery

1/4 ts Pepper

2 c Chopped celery

2 md Potatoes, chopped

1 t Fresh dill or parsley

2 tb Grated fresh carrots

1/2 ts Salt

Melt butter in a large pot. Add chopped celery, onion and potatoes. Cover pot and stew vegetables over low heat for 10 minutes without browning. Add stock and herbs; cook vegetables until soft, about 30 minutes. Puree the mixture in a blender. Stir in milk and adjust seasonings. Toss in grated carrot and celery. Reheat to just below the boiling point. Serve with fresh bread. Source: The warped mind of Linda Fields Originally posted 9/25/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120