2 tb Butter or margarine
2 tb Flour
1 cn About (10 oz) chicken broth
1 cn About (10 oz) water
1/2 sm Head lettuce, cored and
-coarsely chopped
1/4 c  Thinly sliced celery
1 tb Chopped watercress
Salt and pepper

1. Melt butter in a saucepot; stir in flour and cook until bubbly. 2.
Gradually stir in chicken broth and water; bring to boiling, stirring
constantly. Cook 1 minute. 3. Stir in lettuce, celery, and watercress.
Season with salt and pepper to taste. Cook until vegetables are
crisp-tender, about 5 minutes.