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This is a condensed soup, intended as a substitution in recipes that call for “canned condensed cream of celery soup.” If you’d like to eat it as a soup, dilute this recipe with an equal amount of milk or water!
Condensed Cream of Celery* Soup Recipe
Makes 4 cups (1 cup = 1 can of store-bought soup)
½ cup (1 stick) butter
1 cup finely diced celery*
1 cup unbleached white flour
2 cups chicken or vegetable broth
2 cups milk
2 tsp sea salt
1 tsp freshly ground black pepper
*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.
In a medium saucepan, melt butter over medium-high heat.
Add diced celery and sauté until tender (about 15 minutes), stirring occasionally.
Add flour, ¼ cup at a time, stirring until combined. (Mixture will have a consistency similar to cookie dough after all of the flour is added.)
Add broth. Turn heat to high and bring to a boil, whisking constantly until it thickens to a “gravy-like” consistency.
Add milk, salt and pepper. Continue whisking over high heat until “cake batter” consistency is reached (this may take up to 5 more minutes).
Use 1 cup of this soup as a substitute for 1 store-bought can of condensed soup. This soup freezes very well, too, so save time by making more than you need and freezing it in labeled plastic bags or containers in smaller portions for later use.
*This recipe is for cream of celery soup, but you can make condensed cream of mushroom, chicken, potato, etc. by substituting the 1 cup of celery with 1 cup of whatever ingredient you prefer. Just dice the selected ingredient, and sauté it until it is tender. Then follow the instructions here.