Velvet Chicken Soup

Chicken Velvet Soup

Servings: 6-8

Ingredients:
1 1/2 sticks margarine
3 ribs celery, pureed
1 lg. onion, pureed
3/4 c. flour
6 c. water
2 oz. veggie chicken broth base(I'm using McKays)
1 c. Half and Half
1 lb veggie chicken, diced (I'm using the Worthington frozen chicken roll)
salt and white pepper to taste



Directions:
Cut up onion and celery and puree in food processor. Heat margarine to bubbling hot in a large, heavy saucepan. Add celery and onion mixture, reduce heat to medium and cook until thoroughly softened, but not browned. Add flour and stir together to form a smooth paste. Reduce heat to low and cook for 15 minutes, stirring frequently. Slowly add chicken base and water, whipping constantly to ensure smoothness. Bring to a boil over medium heat and cook for 1 hour.
Add Half and Half and blend well. Add chicken, salt and pepper to taste, and simmer for 5 more minutes.