1 large onion — coarsely chopped
\n2 rib celery coarsely chopped
\n6 ounces butter (1 1\/2 sticks)
\n6 ounces flour (about 1 1\/2 cups)
\n1 gallon chicken stock or veggie
\n1 pounds “anything” (see below)
\n1 Pint(s) heavy cream<\/p>\n
Saute the onion and celery in butter in large saucepan or small stockpot until sweated. Add flour, stir in well and cook for about 5 minutes.\u00a0 Whisk in stock and simmer for 30 minutes, skimming occasionally. Add\u00a0solids, return to boil, reduce heat to simmer for 20-30 minutes. Add cream, correct seasonings. Leave chunky or puree with wand or countertop blender. Serve.<\/p>\n
“Anything” can be sliced mushrooms, diced chicken or turkey, asparagus, green beans, broccoli, tomato pulp, cauliflower, artichoke hearts, shrimp, carrots, lobster, or whatever… Also can add rice or pasta to\u00a0extend. Cheeses. \u00a0Serves 12<\/p>\n","protected":false},"excerpt":{"rendered":"
1 large onion — coarsely chopped 2 rib celery coarsely chopped 6 ounces butter (1 1\/2 sticks) 6 ounces flour (about 1 1\/2 cups) 1 gallon chicken stock or veggie 1 pounds “anything” (see below) 1 Pint(s) heavy cream Saute … Continue reading