To Prepare:

• 2 (14.5 oz.) cans chicken broth
• 1/3 cup diced celery
• 1 1/3 cups half & half (or milk)
• 1/4 to 1/2 cup sherry (optional – not cooking sherry)
• 1/2 teaspoon salt
• optional fresh-chopped parsley or chives (to garnish)

Cooking Instructions:

1. Add soup mix, celery, and salt to chicken broth
2. Bring to boil
3. Cover, reduce heat & simmer for 20 minutes
4. Stir in half & half and sherry. Turn off heat and let rest 20 minutes, DO NOT BOIL!