Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
2 tablespoons oil
2 tablespoons flour
½ cup onion	Peeled, washed, and chopped
½ cup  carrot	Washed, peeled, and sliced
2 cups celery	Washed and chopped
1 tablespoons parsley flakes
6 cups low sodium chicken broth
1 (14 oz. can)  fat free evaporated milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat olive oil in a large pot, add the onion, carrots, and celery, and cook for 15 to 20 minutes, stirring from time to time.  Add flour and stir. Add parsley
2	Stir the broth and cook, partially covered, until celery is tender, about 20 minutes.
3	Stir in evaporated milk, add salt and pepper.
4	Reheat without boiling.  Serve hot.	Cook until internal temperature reaches 135°F.