Creamy Vegetable Soup - Kelly Neilsen

1 1/2 c chicken broth
3/4 cup chopped celery

1/2 cup shredded carrots

1/3 cups finely chopped onion
1 c milk
1/2 cup half and half cream or undiluted evaporated milk

2 cups chicken broth

1/2 cup flour
1/3 to 1/2 c butter or margarine

Cook vegetables in 2 cups chicken broth until tender, about 20 minutes. Remove from heat. Blend flour and 1 1/2 cups chicken broth. Stir gradually into vegetable mixture. Return to heat and cook, stirring constantly, until thickened and bubbly. Continue to cook on low heat for about 5 minutes, stirring constantly, to eliminate any floury taste. Stir in milk, half and half or evaporated milk, and butter or margarine. Heat thoroughly but do not boil. Makes 5 servings (1 cup each).