1. Chop the onion and celery, then add them to 4 cups of water in a large saucepan.
2. Bring the water and vegetables to a boil, and simmer until the vegetables are tender.
3. Add 2 bouillon cubes and let them dissolve.
4. Add 2 cups of reconstituted dry milk, margarine, potato flakes and seasoning.
5. Cover and cook over low heat, stirring occasionally until thickened.
6. Tip – add more milk to reach a consistency that you like.