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Cream of Celery Soup
2 cups chicken broth
1 1/2 cups finely chopped celery
1/3 cup finely chopped onion
1/4 tsp. salt
2 cups light cream
1/4 cup all-purpose flour
In slow cooker combine chicken broth, celery, onion, and salt. Cover and cook on low for 4-6 hrs.
Turn cooker to HIGH; do not remove cover. Heat until bubbly. Blend 1/2 cup of the cream slowly into the flour; stir into broth in cooker along with remaining 1 1/2 cups cream. Cook, covered, until heated through and slightly thickened, about 30 min. Season to taste with salt and pepper. If desired, top each serving with a pat of butter or margarine and garnish with a sprinkling of paprika or snipped parsley.
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