Homemade Cream of Celery Soup

By Foodiewife

If I do have a few extra minutes, or when I’m making an extra-special casserole for a holiday meal, I do like to make my own version of the canned stuff. It really doesn’t take that much longer and is super simple to do. Plus, you need only a few ingredients: flour, milk, chicken or vegetable broth, onion, and celery (duh). And just a few spices for good measure.

In 10 minutes, you can replace those cans of congealed goo with ingredients you can feel good about eating. Not only that, but the taste beats anything you can scrape of that can hands-down.

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

Details

Servings 2
Adapted from kitchenmeetsgirl.com

Preparation

Step 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.

In a separate bowl, combine the milk and flour. Whisk together until the flour dissolves.

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.

NOTE: puree the soup?