Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add celery and onions; cook 5 to 7 minutes, stirring occasionally, until crisp-tender but not browned. Stir in flour until no lumps remain. Slowly add broth, half-and-half and wine, stirring constantly. Heat to boiling, stirring constantly; cook 2 to 3 minutes or until slightly thickened.