Instructions: Steam carrots and celery in 1/4 cup water or chicken broth until tender. Add tomatoes, basil and oregano. Simmer gently for 5 minutes. Puree tomato mixture in blender. Blend powdered milk with tomato mixture and pour back into pan. Heat the 1/4 cup butter; stir in 1/4 cup flour and add to milk and tomato mixture. Add chicken broth and heat thoroughly but do not boil. Add pepper to taste.

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