Velvety Almond Cream Soup

By Judycakes

Ingredients

• 3 tablespoons butter or margarine
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1/8 teaspoon pepper
• 4 cups milk
• 2 teaspoons instant chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup sliced almonds

Preparation

Step 1

In a large saucepan, melt butter. Add celery and onion, and cook till tender.

Stir in the flour and pepper. Add milk all at once. Stir in chicken bouillon
and the Worcestershire sauce.

Cook and stir till soup is thickened and bubbly. Cook and stir 1 minute more. Serve topped with sliced almonds ·