A delicious thick ("condensed") cream of celery soup that's easy to make and the perfect substitute for canned cream of celery soup!
3 1/2 cups (about 2 cans)
6 tablespoons butter
1/2 cup chopped onion
1 clove garlic, minced
5 celery ribs (leaves are okay too!), washed and finely chopped (about 2 cups of chopped celery)
dash of black pepper
6 tablespoons all-purpose flour
1 1/2 cups water
1 1/2 cups milk
1 1/4 teaspoons salt
1/2 teaspoon chicken base or 1 chicken bouillon cube, optional (reduce salt to 1 teaspoon if you add chicken base or bouillon)*
1. In a 3-quart sauce pan, melt butter over medium to medium-high heat. Add onion, garlic, chopped celery, and pepper. Cook and stir until onion is translucent and celery is tender (about 5-10 minutes, depending on how small you chopped your celery!).
2. Stir in flour (mixture will make a sort of thick ball as you stir, but that's okay!). Add water, milk, salt, and chicken base (if using). Continue to cook and stir over medium to medium-high heat until the soup comes to a boil. Let cook for 1 minute longer, or until thick.
3. Allow soup to cool, and use in your favorite recipes in place of canned cream of celery soup (or, freeze for later use).
*Another option is to use 1 1/2 cups of chicken broth instead of the 1 1/2 cups of water called for in the recipe. Again, if doing this, reduce salt to 1 teaspoon -- and don't add chicken base/bouillon. :)
And, feel free to substitute garlic powder or onion powder if you don't have fresh garlic or onions on hand.
I don't have a cream of mushroom soup recipe since we rarely eat mushrooms. However, I think this cream of celery soup recipe could easily be adapted for mushroom soup! Just replace the celery with some chopped or fresh mushrooms (but decrease the amount to 1 cup of chopped mushrooms instead of 2 cups of chopped celery). That should make about 3 cups of cream of mushroom soup (about 2 cans).
See also: My recipe for homemade condensed cream of chicken soup.
This is an easy homemade substitute for canned cream of celery soup! It also freezes well; just thaw before using in your recipes. Note that if you make a large batch for freezing, cooking time will be increased and you will need to stand at the stove stirring longer than the ~10 minutes it takes to bring this recipe (liquids) to a boil.
I created this recipe, and I think it's way better than the canned cream of celery soup, which tastes... well, canned. ;)
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