1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Butter
4 tb Flour
2 c Chicken stock or bouillon
4 c Milk
1 1/2 c Cottage cheese
Cook vegtables in butter until they are soft. Add flour. Stir over
low heat for 3 minutes. Add the chicken stock and milk. Bring to a
boil stirring constantly. Allow to cool and blend the soup in a
blender while adding cheese gradually. Return to the pot to reheat.
Do not boil. Serve hot.
