Cream of Crab Soup

3/4 cup onion, finely chopped
1/3 cup mined celery
3 TBSP Butter
1/3 cup flour
1/4 tsp. celery salt
Salt and pepper to taste
2 tsp. Old Bay seasoning
1 tsp. fresh parsley, minced
1 can chicken broth
5 cups 2% Milk
1 lb. crab meat

Sauté onion and celery in Butter until soft, but not brown. Stir in flour, celery salt, salt, pepper, Old Bay, and parsley. Add broth slowly while stirring. Add Milk; cook slowly until thick. Do not boil. Add crabmeat last.

Makes 10-12 cups.