Prep 10 mins
Cook 15 mins
An easy soup to make
Make and share this Cream of Celery Soup recipe from Food.com.
- Cook celery and onion in water 15 minutes
- Add 2 1/2 cups milk.
- Blend flour, butter and 1/2 cup milk and seasonings.
- Add to celery mixture.
- Cook til thickened.
Perfect! I did add a little flour just in case. I wasn't sure about the technique, not what I am used to but I am glad I followed it. I mixed it up after it was done with hashbrowns, sour cream, and shredded cheese and baked it for 1/2 hour at 350 - yummy!!!
Amazing flavor! I sauteed the onion and celery a bit before adding the water and covered the pan during the simmer stage. When it was done simmering, I dumped the vegetable/water mixture into a heat-proof bowl and made the roux in the cooking pan. I just added the milk in stages and added the vegetable mix at the end and just left it on low to thicken. I also used four teaspoons of Better Than Bouillon Organic Mushroom Base and no other flavorings. This was very easy to make and yielded wonderful flavor! Northern_Reflectionz, thank you for your fantastic recipe!
Thanks so much for an easy and delicious recipe. I used the celery I had, which came to about 2 1/2 cups. I used 3 heaping tablespoons of flour. I used butter instead of margarine. The soup came out very thick. I also used whole milk. Thanks for sharing. I will be making this again. A great way to use up leftover celery.