Recipe for cooking mock condensed cream of celery soup

Soups for Salads :: Soup Mixes

Mock Condensed Cream of Celery Soup

Posted by FootsieBear at recipegoldmine.com May 9, 2001

When a recipe calls for canned cream of celery soup, use this instead.

3/4 C. chicken stock
1 bay leaf
1 C. thinly sliced celery
1 Tbsp. canola oil
3 Tbsp. flour
1/3 C. skim milk
1 Tbsp. nonfat "butter" granules
Black pepper to taste
1/8 tsp. garlic powder
1/8 tsp. salt (optional)

In a sm. saucepan, heat stock, bay leaf and celery uncovered, over med. high heat until liquid simmers. Reduce heat, cover and simmer 10 min. or until celery is tender. Remove from heat. Remove celery from stock and set aside.

In another sm. saucepan, heat oil over med. heat, add flour, stirring constantly for 1 min. Gradually add the stock with bay leaf, milk, butter granules and pepper, stirring constantly until mixture thickens. About 2-3 min. Remove from heat and discard bay leaf.

Pour mixture into blender or food processor, blend till smooth. Add celery, garlic powder and salt. Blend until celery is pureed.

*This is a low fat recipe, for a creamier version, I would not hesitate to use whole milk and 1 Tbsp. of real butter or butter replacement.

Servings: 4