1/2 cup chicken broth
1/2 cup milk
2-3 TB flour
Salt, pepper
Onion powder or minced onion (about a tsp) (or fresh onion, just saute with celery)
1 clove garlic, minced
Celery, chopped (I use about two ribs)
EVOO (tb or so)

Heat the broth and milk with salt and pepper. Saute celery and garlic in oil, and once soft and a just beginning to brown, set aside.

Once milk/broth mixture gets to boiling, add in the flour and stir until thickened. Add celery at the end.

Freezes great. This makes one can of storebought stuff - I normally make this 10-12 ‘cans’ at a time for the freezer.