Chicken Cream Soup

METHOD: Cook the rice and celery until soft. Strain and rub through a sieve and add to the stock. Add 2 cups of hot milk, season with salt and pepper to taste. Sprinkle minced parsley over the top when ready to serve. Depending on the consistency and appearance of this soup, it may be a good idea to spin it through the electric blender. Note: If you make your own broth from chicken backs or wings, this is a wonderfully thrifty soup. With the addition of a little flour, Worcestershire sauce, wine, cheese, etc., it becomes a gourmet sauce for baking fish or chicken, for masking vegetables, etc.