Homemade Condensed Cream of Celery Soup

 

Homemade Condensed Cream of Celery Soup

Ingredients

• 1/4 cup butter
• 1 small yellow onion, finely chopped
• 5 celery stalks, finely chopped (about 2 cups)
• 1 large garlic clove, minced
• 1/3 cup chicken or vegetable stock
• 2/3 cup whole milk
• 1/3 cup all-purpose flour
• 1/2 teaspoon celery salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried thyme

Instructions

1. Melt the butter in a Dutch oven over medium-high heat. Add the onions, celery and garlic and cook until translucent, about 5 to 7 minutes. Add the chicken stock and bring the mixture to a boil.
2. In a separate bowl, combine the milk and flour. Whisk together until the flour dissolves.
3. Slowly add the milk mixture to the chicken stock mixture and whisk to combine. Add in the celery salt, pepper and thyme. Reduce heat to medium and bring the mixture back to a low boil, stirring constantly. Allow the mixture to boil for another 3 minutes, or until it begins to thicken.

This recipe makes 2 1/2 cups - or the equivalent of 2 cans of condensed soup (this soup is NOT meant to be eaten as-is). Use immediately in a recipe that calls for condensed soup, or refrigerate in an airtight container for up to one week.