1/3 c butter
1 bunch celery, diced (about 2-1/2 c)
2 cloves garlic, minced
1 onion, chopped
1/4 c water
1/3 c flour
1-1/2 c chicken bone broth
3/4 c cream
3/4 c whole milk
Salt and pepper to taste
In a dutch oven, melt butter. Add celery, onion and garlic, and saute for several minutes, then add water, cover pan, and cook several more minutes until tender. Stir flour into the pan and cook for another minute. Stir in chicken broth in batches, whisking until smooth after each addition until all the chicken broth has been incorporated. Stir in cream and milk. Lower heat to medium low and stir until soup begins to thicken. Remove from heat. Season to taste with salt and pepper.
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