From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 1/2 cup butter
  • 1/2 cup flour
  • Salt and pepper to taste
  • 1-1/2 cups chopped celery
  • 1 cup chopped onion
  • 1 quart chicken broth
  • 5 cups milk
  • 2-1/2 pounds frozen Brussels sprouts


Melt butter in saucepan.  Stir in flour, salt and pepper.  Stir until smooth and set over low heat.  Saute celery and onion.  Gradually add chicken broth and milk.  Add Brussels sprouts that have been cut in half.  Cook for 35 minutes.

10 - 12

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