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Cream of Celery Soup

4 tablespoons butter
5 tablespoons all-purpose flour
1/2 teaspoon salt
2 1/2 cups milk
3/4 cup water
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
4 celery ribs, chopped
1 onion, diced
1 tablespoon dried parsley

1. In a large saucepan over low heat, combine butter, flour, and salt. Stir until the butter is melted. Increase the heat to high and add milk and water. Cook and stir until the sauce starts to bubble.
2. Add to the mixture, the white pepper, garlic powder; reduce the heat to medium. Stir in chopped celery ribs, diced onion, and dried parsley. Cook for 20 minutes, stirring every 5 minutes.

Makes 4 servings.