Cream Of Celery Soup

Ingredients

• 3 12 lb celery diced
• 3 12 gal beef stock
• 1 lb fat butter preferred
• 1 lb flour browned in fat
• 2 cans evaporated milk
• salt and pepper to taste

Directions

1. Add the celery to the beef stock and boil about 1 hour Season to taste with pepper celery salt and salt Thicken with batter made of the fat and flour and just before serving add the milk
2. Add enough beef stock 10 minutes before serving to make 5 gallons